Mushroom Quiche

Serves:  4;  Prep:  30 mins;  Cook:  40 mins;  Cals per portion:  334

This quiche has a really delicious base made from grated vegetables

Ingredients:  Crust:  1 courgette, coarsely grated; 1 carrot, coarsely grated; 1 small parsnip, peeled and grated; 4 tbsp/60ml melted butter; 3oz/75g soya flour

Filling:  1 tbsp/15ml oil; 1 shallot, finely chopped; 1 clove garlic, crushed; 6oz/175g mushrooms, sliced; 1 sprig fresh thyme; 2oz/50g Cheddar cheese, grated; 3 eggs; 1/2 pt/300ml milk; salt and pepper; 9in/23cm flan dish, greased

  • Preheat oven to Mark 5 / 375oF/190oC.  Place courgette in a colander and sprinkle with a little salt.  Leave to stand for 10 minutes then squeeze out the excess moisture.  Transfer to a bowl, add other crust ingredients and mix well.  Press mixture into the flan dish to form a crust.
  • Heat oil in a pan, add shallot and garlic and fry until soft.  Stir in mushrooms and thyme and simmer for 4-5 minutes.  Remove the thyme.  Spoon mushrooms on the crust.  Sprinkle on half the cheese.
  • Beat eggs and milk together and season.  Pour over crust.  Sprinkle over remaining cheese.  Bake for 30 mins

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