Roasted Pepper, Brocolli and Cheese Quiche

Quiche is such a nice lunch food. Its brilliant hot straight from the oven but also works well in packed lunches. A friend came to visit at the weekend and said how much she loved quiche so in an attempt to make a healthy lunch for us, I wrangled this together. Ok so it is made with filo pastry, not quite the buttery allure of shortcrust but still has a nice crunch.

Roasted Pepper, Brocolli and Cheese Quiche:

Serves 4, 4pp per serving

Healthy, tasty lunch!

Healthy, tasty lunch!

 

  • 100g filo pastry sheets
  • 200g brocolli, boiled or steamed but still al dente!
  • 2 red peppers
  • 2 eggs
  • 150ml skimmed milk
  • 25g grated cheese
  • salt and pepper
  1. Cut the peppers in half and spray with cooking spray. Roast in the oven at 180 degrees celsius for approx 20 minutes until soft and slightly chargrilled.
  2. Peel the skins off the peppers, they should come away easily. Cut the pepper into chunks.
  3. Spray an 8 inch flan tin with low fat cooking spray. place the flan tin on an flat oven tray.
  4. Layer the filo sheets across the flan tin so that they cover all of the inside of the tin. Press them into the ridges in the tin.
  5. Scatter the peppers and cooked brocolli evenly across the pastry.
  6. In a bowl, beat the eggs well, season with salt and pepper and beat in the milk.
  7. Add the egg mixture to the pastry , ensuring that the fillings remain evenly spaced.
  8. Sprinkle on top the grated cheese and transfer to the oven.
  9. Bake for 25 – 30 minutes at 180 degrees.
  10. Serve on its own or with a side salad for a more substantial meal.

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