Zucchini and Pumpkin Low Fat Quiche
10 Mins Prep + 45-50 Mins Cooking
Serves 8 I 970 kjs (232 cal) per serve
2 sheets Frozen Low Fat Short Crust Pastry, partially thawed
1 Zucchini, cut into ribbons
150g Pumpkin, peeled and grated
60g Feta cheese, crumbled
½ cup Low fat Milk
1 tsp Low Fat Sour Cream
¼ cup Parmesan cheese, finely grated
1 tbsp Fresh Chives, finely chopped
Cherry Tomatoes, halved
Preheat oven to 180°C.
Use pastry to line base and side of a 2.5cm deep, 11.5cm x 34cm (base), loose-based fluted tart pan, trimming to fit. Prick the base with a fork. Freeze for 15 minutes or until firm. Place the pan in oven. Bake for 10- 15 minutes or until golden. Remove from oven. Reduce oven temperature to 160° C.
Arrange zucchini, grated pumpkin and feta in pastry case.
Place eggs, milk, sour cream, and cheese in a large jug. Whisk to combine. Stir in chives. Pour over zucchini mixture. Top with cherry tomatoes. Bake in oven for 35 minutes or until golden and just set.
Serve either warm or allow to cool and serve cold.