Low-Fat Vegetable Quiche

Ahh the good old-fashioned quiche. Is there anything more homely? It's quite easy if you're willing to cheat and buy the pastry, it's filling and can be good for you (depending on what fillings you put in!).

You will need... 8 serves
2 sheets reduced-fat puff pastry, I used Pampas
5 eggs
1/2 cup skim milk
2 Tbs Philadelphia low fat cooking cream
1/2 cup parmesan cheese, grated
1 small brown onion, finely diced
1 clove garlic, crushed
5 button mushrooms, peeled and diced
1 sprig thyme, picked
1 Tbs extra virgin olive oil
1 small zucchini, grated and excess liquid strained out
1/2 a small head of broccoli, cut into florets
1 small carrot, grated
salt & pepper

1. Preheat oven to 200 degrees celsius fan-forced
2. Grease and then line a 23cm fluted quiche pan  (one with a removable base) with the pastry, press into the corners and then trim off the excess. Prick the base several times, then cover with greaseproof paper, then fill with baking beans or rice to weigh down the pastry.

3. Place on a flat baking tray, in the oven for 10 minutes, then remove the paper with the beans/rice and bake for a further 10 minutes.
4. Meanwhile, heat the oil in a non-stick pan, and lightly fry the onion, garlic, mushrooms and thyme. 
5. Break the eggs into a large bowl, and whisk with the milk and cream until nice and smooth. Add salt, pepper and half the cheese then combine.
6. Once the pastry has been removed, press the pastry on the bottom down if it has begun to puff. Sprinkle the vegetables evenly over the base, then pour over the egg mixture. Top with the remaining cheese.

7. Reduce oven to 180 degrees celsius and place the quiche in to bake for 30 minutes, or until set and golden brown on top. Remove, and leave to stand for 10 minutes before serving.


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