Whip up this easy quiche for a fuss-free lunch or dinner. Excellent for Easter Monday picnics too!
Ingredients
- 1 sheet (24 x 24cm) home-style shortcrust pastry, just thawed
- 1 leek, pale section only, washed, dried, thinly sliced
- 100g lean shaved ham, coarsely chopped
- 4 eggs
- 80ml (1/3 cup) fat-free milk
- 1 tablespoon finely grated parmesan
- 40g baby mesclun salad
Method
- Step 1Preheat oven to 200°C. Use a rolling pin to roll pastry out to a 26 x 26cm square. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim any excess. Arrange the leek and ham over the base.
- Step 2Whisk together the eggs, milk and parmesan in a large jug. Pour over the leek mixture in the pan. Bake on top shelf of preheated oven for 20 minutes or until filling is just set and pastry is golden brown. Cut into wedges and serve with salad.
Nutrition
1275 kj
Energy
18g
Fat Total
8.5g
Saturated Fat
2g
Fibre
15g
Protein
21g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0