Chicken quiche with leek and mushrooms
(at time of publication)
- 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
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)
Total fat 21g
–Saturated fat 9g
Dietary fibre 3g
Add any other leftover veges you have to this recipe.
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