Naked quiche with leek & mushrooms

THIS quiche is deceptively filling and makes an excellent light lunch or evening meal. It keeps well in the fridge for three days and can easily be reheated or taken to work. Use as much of the soft green part of the leeks as possible.

SERVES 6

Per serving: Carbs, 4.3g | Protein, 13g | Fat, 26g | Fibre, 2.9g | Calories, 307 • 50g butter (24p)

• 250g chestnut mushrooms, sliced (80p)

• 2 cloves garlic, finely chopped (4p)

• 3 sprigs thyme (15p)

• 500g leeks, roughly chopped (£1)

• 5 medium eggs (65p)

• 125ml double cream (58p)

• 75g Parmesan (£1.20)

• Salt and ground black pepper

TOTAL COST: £4.66 [78p per serving]

HEAT the butter in a large frying pan and fry the mushrooms, garlic, herbs and seasoning over a medium heat for 5 minutes, or until lightly browned and any water has evaporated. Use a slotted spoon to transfer them to a large plate to cool down. Add the leeks to the pan with seasoning and a splash of water and fry, covered, over a medium heat until they start to soften. Add another knob of butter if they stick. Tip these on to another plate to cool down. Heat the oven to 200c/180c fan/gas 6. Cut a piece of baking parchment into a circle slightly bigger than the 24cm quiche tin you are using. Run the paper under a tap and scrunch it into a tight ball. Open it out and shake off most of the water. Push it into the tin to line it. Set aside. Break the eggs into a large mixing bowl and add the cream, cheese, a little more seasoning and whisk together until combined. When the leeks are at room temperature, add to the bowl and stir together. Pour this mixture into the prepared tin. Scatter the mushrooms over the top and bake the quiche in the oven for 25 minutes, or until firm to the touch and golden brown. Serve with a slice of low-carb bread (see Thursday’s pullout for the recipe), dressed salad or buttered green vegetables.