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Print this Recipe    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.

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