Tuesday, July 31, 2007

Chicken and Vegetable Quiche

Serves 4
Points per serve: 4
NOT CORE (count filo pastry and cheddar and Parmesan cheese)


6 sheets filo pastry
150g chicken breast, diced very finely (approx ½ cm cubes)
2 eggs
150ml skim milk
1tsp reduced fat ricotta cheese
½ kg tomatoes
1 cup fresh spinach leaves
1 capsicum
2 shallots
90g grated extra light cheddar cheese
8 button mushrooms
Sprinkle Parmesan cheese

Italian seasoning
Salt and pepper

1. Cut the flesh off the tomatoes, removing any juice. Place on a lined baking tray – cut side up. Sprinkle with Italian seasoning and salt and pepper. Put in the oven on 150°C for 2 hours.

2. Dice the capsicum, finely chop the shallots and slice the mushrooms. Fry in a frying pan until tender. Remove and set aside. Fry the chicken in a light spray of olive oil until golden brown (or cooked). Remove and set aside.

3. In a large bowl, whisk the ricotta and skim milk together with two eggs. Add the capsicum, shallots, mushrooms, chicken, spinach and cheddar cheese. Remove the tomatoes from the oven and cut up into smaller pieces. Add to the bowl. Mix together.

4. Line a quiche/pie dish with one sheet of filo pastry. Lightly spray with oil, and then place the next sheet on top. Continue until all sheets have been used.

5. Pour the quiche mixture into the quiche dish and sprinkle with Parmesan. Scrunch any excess pastry up to the edges of the quiche.

6. Cook for 45 minutes on 180°C. Serve with vegetables or a salad.