Veg­etable quiche

Im­press your guests with this de­li­cious quiche.

YOU Diabetics - - Contents -

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

salt

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

pep­per

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.

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