Quiche Lorraine (See recipe overleaf)
Serves 6 Cost per serve $3.90 Hands-on time 30 min Cooking time 50 min 8 sheets filo pastry 6 eggs 1 cup reduced-fat milk 1 bunch asparagus, chopped,
(reserve tips), halved 150g shaved ham, torn 2 shallots, chopped ¹⁄³ cup grated reduced-fat
cheddar 6 cups mixed garden salad, to serve (spinach, cucumber, tomato, carrot, capsicum) 1 tablespoon balsamic vinegar 2 teaspoons olive oil 1 Preheat oven to 160°C. Spray a 22cm springform pan with oil. 2 Place filo sheets on a clean surface. Cover with a damp tea towel. Spray 1 sheet with olive oil. Place over base and side of pan. Repeat with remaining filo sheets, overlapping, to cover the pan completely. Tuck the pastry edges into the side of the pan. 3 Whisk eggs and milk together in a large jug. Season with cracked black pepper. Layer half of the asparagus, ham, shallots and one-third of the cheese on pastry base; repeat with second layer. Gently pour over egg mixture, then scatter with the remaining cheese and asparagus tips. Bake for 50 minutes, or until pastry is golden and filling is just set. 4 Meanwhile, place garden salad in a salad bowl. Drizzle salad with balsamic vinegar and olive oil. Toss salad gently to combine. Serve the quiche with salad.