Chicken quiche with leek and mushrooms

Author: Wendy Berecry - Recipe Developer, Food Stylist

Photographer: André Martin

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Serves: 6

Time to make: 1 hr

Ingredients

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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

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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 347 cal

Kilojoules 1450 kJ

Protein 36 g

Total fat 21 g

Saturated fat 9 g

Carbohydrates 15 g

Sugar 6 g

Dietary fibre 3 g

Sodium 380 mg

Calcium 270 mg

Iron 3.5 mg

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.

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