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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