Entrée Pies: Quiche 63 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Entrée Pies >> Quiche 63


	Quiche 63

		Mushroom Quiche (Low Fat) Yield: 6 Servings 185 g fresh wholemeal breadcrumbs 2 Tbsp tomato paste, salt-free 20 mushrooms 250 ml low-fat evaporated skim milk 225 g low-fat cottage cheese 4 egg whites lots of black pepper 90 g chopped spring onion Preheat the oven to 180C (350F). Combine the breadcrumbs and tomato paste in a food processor or blender until the mixture just begins to stick together. Press into a lightly greased quiche dish. Cook for 10 minutes. Remove from oven and cool. Steam the mushrooms until soft. Drain, and add the juice to the milk. Combine the milk, cottage cheese and egg whites in a food processor or blender and blend until smooth. Add the black pepper and fold in the spring onion. Pour the mixture across the cooked base and place the mushrooms, tops up, evenly in the mixture. Bake until the centre is firm, approximately 30-40 minutes.