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.