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
- 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
- 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.
- Peel the skins off the peppers, they should come away easily. Cut the pepper into chunks.
- Spray an 8 inch flan tin with low fat cooking spray. place the flan tin on an flat oven tray.
- 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.
- Scatter the peppers and cooked brocolli evenly across the pastry.
- In a bowl, beat the eggs well, season with salt and pepper and beat in the milk.
- Add the egg mixture to the pastry , ensuring that the fillings remain evenly spaced.
- Sprinkle on top the grated cheese and transfer to the oven.
- Bake for 25 – 30 minutes at 180 degrees.
- Serve on its own or with a side salad for a more substantial meal.