Crab and leek quiche
8
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Go back to delicous basics with thiseasy egg-based dish. Packed with crab and leak, these make the dish flavour-filled.
Ingredients
Reduced-fat shortcrust pastry
1 sheet(s), just thawed
Leek
1 whole, washed, thinly sliced
Egg(s)
3 medium
Skim milk
¾ cup(s), (180ml)
Grated parmesan cheese
⅓ cup(s), (25g)
Crab
200 g, crab meat
Instructions
1
Preheat oven to 200°C. Lightly spray a 33cm x 11cm rectangular fluted flan tin with oil.
2
Cut the pastry into three pieces to fit the tin. Line tin with the pastry and trim any excess. Place the tin on a baking tray. Line the pastry with baking paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden.
3
Meanwhile, lightly spray a medium saucepan with oil and heat over medium-high heat. Cook the leek, stirring, for 3-5 minutes or until softened. Set aside to cool.
4
Reduce oven to 180°C. Whisk the eggs and milk in a medium bowl until combined. Stir in the parmesan cheese. Spoon the leek and crab meat into the pastry case and pour over egg mixture. Bake for 30-35 minutes or until the filling is set and golden. Cut into thick slices.
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