Step 1 Preheat oven to 200°C. Lightly spray a 24cm quiche dish or fluted tin with oil. Line dish with pastry and trim to fit edges.
Step 2 Place dish onto a baking tray. Cover pastry with baking paper and then fill with uncooked rice, dried beans or pie weights. Bake for 15 minutes. Remove weights and paper and bake for 5 more minutes, or until pastry is golden.
Step 3 Meanwhile, place a medium-sized saucepan over medium heat and spray with oil. Add leek and zucchini and cook, covered, for 15–20 minutes, stirring occasionally, or until very soft (add 1–2 tablespoons of water to help cooking, if necessary). Add garlic and cook, uncovered until any excess liquid has evaporated. Turn off heat. Stir in ricotta and spoon mixture into prepared pastry case.
Step 4 Whisk eggs and milk in a jug until combined. Pour over leek mixture. Sprinkle with goat’s cheese. Bake for 30 minutes, or until filling is set. Stand in dish for 5 minutes before serving with green salad drizzled with balsamic. Top with herbs, if desired.
What we did
- Used reduced-fat shortcrust pastry
- Used cooking oil spray instead of oil and cooked leek and zucchini with the lid on the saucepan to soften
- Used a small amount of goat’s cheese for lots of flavour, instead of lots of milder cheese. You could also try a reduced-fat vintage cheddar or parmesan cheese if you prefer
- Used low-fat ricotta and skim milk instead of cream
Original version per serve (incl. 2 cups salad)
2622kJ/628cal, protein 19.3g, total fat 42.7g, sat fat 21.9g, carbs 40.4g, sugars 4.3g, fibre 3.8g, sodium 772mg, calcium 172mg, iron 2.0mg
Save 1068kJ, 22.8g fat, 13.2g sat fat, 361mg sodium
Plus, gain fibre and calcium!