A vegetarian quiche with a flaky crust, smoky vegies and stringy cheese makes a tasty meal for dinner, lunch or picnics.
Ingredients
- 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
- 300g btl Antipasto, coarsely chopped
- 85g (3/4 cup) grated pizza cheese
- 3 eggs, lightly whisked
- 185ml (3/4 cup) thickened cream
Method
- Step 1Preheat oven to 200°C. Roll out pastry to fit a 22cm fluted tart tin with removable base. Line tin with pastry. Use a fork to prick base. Line pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights. Bake for 8-10 minutes or until golden.
- Step 2Reduce oven temperature to 160°C. Top the pastry base with vegetables and cheese. Combine egg and cream in a bowl. Season the egg mixture with pepper and pour over the vegetables and cheese. Bake for 20-25 minutes or until set.
- Low carb
- Vegetarian
Nutrition
2100 kj
Energy
42g
Fat Total
22g
Saturated Fat
2.5g
Fibre
15g
Protein
16g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: For Antipasto Pies to serve as canapes, cut the pastry into squares. Line muffin pans with the pastry and continue as above. To make Quiche Lorraine, replace antipasto with 4 bacon rashers, chopped, and pizza cheese with gruyere. Fry the bacon and 1 onion, chopped, then bake as above.
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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