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 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
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.

Nutrition Info (per serve)

Kilojoules 1450kJ

Calories 347cal

Protein 36g

Total fat 21g

–Saturated fat 9g

Carbohydrates 15g

–Sugars 6g

Dietary fibre 3g

Sodium 380mg

Calcium 270mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.