MUSHROOM, LEEK AND CHED­DAR QUICHE

Diabetic Living - - Light Meals -

PREPARATION TIME: 15 MINS

(+ COOLING)

COOK­ING TIME: 40 MINS SERVES 6 (AS A LIGHT MEAL) 2 tsp ex­tra vir­gin olive oil

250g flat mush­rooms,

halved, sliced

2 small leeks, thinly sliced

2 gar­lic cloves, crushed

250g broc­coli, cut into

small flo­rets

Olive oil cook­ing spray

6 sheets filo pas­try

80g (2/3 cup) grated Bega

So Light Vin­tage Cheese

6 x 60g eggs

250ml (1 cup) low-fat milk

1 Tbsp whole­grain mus­tard Freshly ground black pep­per 100g mixed salad leaves, to serve Bal­samic glaze or lemon juice,

to serve

1 Heat the oil in a large non-stick fry­ing pan over medium. Add the mush­rooms, leeks and gar­lic. Cook, stir­ring of­ten, for 6-7 min­utes or un­til the leeks start to soften. Add the broc­coli, cover and cook for 2-3 min­utes or un­til broc­coli is ten­der. Trans­fer veg­eta­bles to a bowl and set aside to cool com­pletely.

2 Pre­heat oven to 190°C (fan­forced). Spray a 1.5L (26x20cm) oven­proof dish with cook­ing spray. Ar­range 1 sheet of filo on a clean sur­face. Spray with cook­ing spray. Top with an­other sheet of filo and spray. Con­tinue lay­er­ing and spray­ing re­main­ing sheets of pas­try. Use the pas­try to line the dish, trim­ming and dis­card­ing any ex­cess pas­try. Place dish on a bak­ing tray.

3 Evenly ar­range cooled ve­g­ies over base of the pas­try. Sprin­kle with cheese. Whisk the eggs, milk, mus­tard and pep­per in a large jug. Evenly pour egg mix­ture over veg­eta­bles. Bake for 30 min­utes or un­til top is light golden brown and set. Set aside for 10 min­utes be­fore serv­ing quiche with the salad leaves driz­zled in bal­samic glaze or lemon juice.

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