Crustless baby marrow and mint quiches

These can be eaten hot or cold, and make for a great packed lunch. Serves 4


  • 300 grams baby marrows
  • 1 bunch spring onions, chopped
  • 1 handful mint
  • 2  garlic cloves, chopped
  • zest of 1 lemon
  • 400 grams ricotta cheese
  • 125 ml Parmesan cheese
  • 1 dash salt and milled pepper, to taste
  • 3 extra large eggs, beaten


  1. Shred baby marrows.
  2. Toss together baby marrows, chopped spring onions, chopped mint, chopped garlic cloves, zest of lemon, ricotta cheese and grated Parmesan cheese. Season well.
  3. Stir beaten eggs through mixture and pour into 4 or 5 small ramekins.
  4. Bake at 180°C for 20-25 minutes or until set.

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