Chicken quiche with leek and mushrooms
Serves: 6
Time to make: 1 hr
Total cost: $22.68 / $3.78 per serve
(at time of publication)
Ingredients
- 1 sheet (29x29cm) frozen ready-rolled reduced-fat shortcrust pastry, thawed
- olive spray oil
- 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
- ¾ cup grated reduced-fat tasty cheese
- green salad, to serve
Instructions
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.
HFG tip
Add any other leftover veges you have to this recipe.
Nutrition Info (per serve)
-
Calories 347cal
-
Kilojoules 1450kJ
-
Protein 36g
-
Total fat 21g
-
–Saturated fat 9g
-
Carbohydrates 15g
-
–Sugars 6g
-
Dietary fibre 3g
-
Sodium 380mg
-
Calcium 270mg
-
Iron 3.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: André Martin
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
