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Vegetable Quiche Recipe

Home > Brisbane > Recipes
by Caitlin Pianta (subscribe)
Freelance writer living in the Australian Capital
Published March 14th 2012
A low-fat vegetarian quiche - what could be better?

Today I'll run you through the recipe for a simple vegetable quiche to keep you fed all week long.

Ingredients (serves 4)
2 sheets Pampas Reduced-Fat
Puff Pastry
1 tablespoon olive oil
125g button mushrooms, sliced
2 small carrots, grated
2 small zucchini, grated
350g broccoli, cut into florets
2 green onions, thinly sliced
5 eggs
3/4 cup reduced-fat milk
1 1/4 cups grated reduced-fat cheese


Method
Preheat oven to 200C and place a baking tray into the oven.
Line a 3.5cm deep, 23cm loose-base fluted quiche pan with pastry and trim the excess.

Prick the base with a fork and place a sheet of baking paper over the pastry.

Half-fill with dried beans and place pan onto hot tray.

Bake for 10 minutes, remove beans, bake for a further 10 minutes.

Heat oil in a non-stick frying pan over medium-high heat.

Add mushrooms, cook for four minutes, add remaining vegetables and cook for two minutes, then leave to cool.

Whisk eggs and milk, season with salt and pepper and spread vegetable mixture over pastry.

Sprinkle with cheese while pouring the egg mixture over the pastry.

Reduce oven temperature to 180C. Return quiche to hot tray, bake for 30 to 35 minutes until set. Stand for 10 minutes.

Now, the quiche is ready to serve, or you can leave it to cool and keep it refrigerated for later.
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Why? For low-fat, vegetarian quiche
Cost: Cost of ingredients
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