Healthy Food Guide (Australia) - - RECIPES -

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.

Quiche Lor­raine

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