Chicken quiche with leek and mushrooms
Nutrition Info.(per serve)
- 1 sheet (29x29cm) frozen ready-rolled reduced-fat shortcrust pastry, thawed
- olive oil spray
- 2 leeks, washed and sliced
- 400g mushrooms, sliced
- 200g baby spinach
- 1½ cups (about 200g) chopped skinless cooked chicken
- 6 eggs
- 1 cup reduced-fat milk
- 3/4 cup grated reduced-fat tasty cheese
- green salad, to serve
Total fat 21g
Saturated fat 9g
Dietary fibre 3g
1 Preheat oven to 200°C. Line a 23cm pie dish with pastry and trim excess. Cover base with baking paper and fill with pastry weights or beans. Blind bake according to packet directions.
2 Heat a large non-stick frying pan over medium heat and spray with oil. Add leek and mushrooms and cook, stirring, for 5 minutes or until soft and lightly browned. Add spinach and stir until wilted. Remove from heat and stir in chicken.
3 Whisk eggs and milk in a jug until combined. Spread chicken mixture over pastry base and pour in egg and milk. Sprinkle with cheese. Bake for 20 minutes or until just set. Serve with green salad.
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