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Reduced-fat vegetable quiche |
- 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
- Step 1 Preheat oven to 200°C. Place a baking tray into oven.
- Step 2 Line a 3.5cm deep, 23cm (base) loose-base fluted quiche pan with pastry. Trim. Prick base with a fork. Place a sheet of baking paper over pastry. Half-fill with dried beans. Place pan onto hot tray. Bake for 10 minutes. Remove beans. Bake a further 10 minutes.
- Step 3 Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms. Cook for 4 minutes. Add remaining vegetables. Cook for 2 minutes. Cool.
- Step 4 Whisk eggs and milk. Season with salt and pepper. Spread vegetable mixture over pastry. Sprinkle with cheese. Pour over egg mixture.
- Step 5 Reduce oven to 180°C. Return quiche to hot tray. Bake for 30 to 35 minutes or until set. Stand for 10 minutes. Serve.
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Vegorama |
- 2 slices light rye bread
- 1 teaspoon Vegemite
- 2 tablespoons cottage cheese
- 20g (1/4 cup) grated carrot
- Shredded iceberg lettuce
Spread 1 slice light rye bread with 1 teaspoon Vegemite. Spread 2 tablespoons cottage cheese over the Vegemite. Top with 20g (1/4 cup) grated carrot. Top with shredded iceberg lettuce and another slice of bread. Cut in half.