MUSHROOM, LEEK AND CHEDDAR QUICHE

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.