Serves 4-6
I tend to make a fresh quiche when I have a bit more time on my hands and want to prepare a dinner that will last for more then one evening. It's great because it can be put into the fridge with an air tight container and keep for a few days.
The Quiche Mixture:
- 4-6 Eggs
- 500ml milk
- Pinenuts (about 100g)
- Salt and Pepper to taste
- 300g Spinach leaves
- Herbs of choice
- A 8 1/2 x 3 5/8 x 2 5/8-inch loaf pan
- Low fat Filo Pastry
The Method:
1. Firstly mix in the eggs with a fork and blend until yolk mixes with the egg white, add in the milk and continue to mix. Add in the spinach too. Salt, Pepper and Herbs can be added in whatever quantity that you require.
2. Add the mixture into a tin lined with the pastry, (Any pan will do honestly, just think of the height for a lasagna and you'll be away laughing)
3. Cook at 190 degrees C for 20-30 minutes until the mixture is cooked and check with a knife.
4. Its optional to add grated cheese on the top, I like to use a sprinkling of parmesan before added to the oven, for a nice strong taste.
5. Add to side of vegetables and carrots.
The Roasted Veggies:
- Any vegetables of choice although I suggest; Pumpkin, Kumera (Sweet Potato), Carrots, Potato and Eggplant.
- Cooking Crumb (Coat 'N' Cook - NZL Ingredient)
- Salt and Pepper to taste
- Olive Oil
The Method:
1. Slice up vegetables quite fine and try to remove as must moisture from them if washed before.
2. Add vegetables into a plastic bag and add in 200g of crumbing mixture until all vegetables are covered.
3. Place vegetables evenly onto a oven try and that has been lined with baking paper.
4. Cook for 20-30 mins at 180D C. (Maybe shorter if on fan bake)
Buttered Carrots are literally buttered carrots. Simply slice up carrots, place them in a pot for 20 minutes until cooked through and add 2 TBPS of butter and salt to taste. It's simple but delicious.
Easy high protein meal made in a matter of an hour, delish!
K
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