Impress your guests with this delicious quiche.
1 quiche (8 portions)
Preparation time: 15 minutes Cooking time: 35-40 minutes
4 sheets phyllo pastry
60 ml (¼ c) sun-dried tomato pesto
1 small brinjal
50 g baby spinach
3 garlic cloves, bruised
150 g fat-free Danish feta cheese
125 g low-fat smooth cottage cheese
4 eggs, whisked
250 ml (1 c) low-fat milk
1 Preheat the oven to 180 °C. Grease a 10 x 15 x 3 cm baking tin with nonstick spray or brush with butter.
2 Spray each phyllo pastry sheet with nonstick spray or brush with melted butter. Line the baking tin with the pastry.
3 Spread the pesto on the pastry and set aside.
4 Cut the brinjal into 1 cm slices, sprinkle on salt and set aside for a few minutes. Rinse off the salt and dry each slice thoroughly with kitchen paper. Microwave in a steamer for 6-7 minutes or until soft.
5 Place the brinjals, spinach and garlic cloves in the pastry case.
6 Mix the cheeses well, add the eggs and milk, mix well and season with salt and pepper. Pour the mixture into the pastry case.
7 Bake for 25-30 minutes or until set. Serve lukewarm.