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Mushroom quiche

Mushroom quiche

Total Time
1 hr 15 min
25 min
50 min
Filo pastry and cottage cheese make this quiche a wonderful winner!


Filo pastry

5 sheet(s)

Reduced fat oil spread

1 tbs


200 g, button variety, halved

Swiss brown mushrooms

200 g, halved


2 clove(s), crushed


6 medium

Skim milk

¾ cup(s), (180ml)

Fresh chives

2 tbs, chopped

Grated parmesan cheese

¼ cup(s), (20g)

97% fat-free cottage cheese

cup(s), (80g)

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 20cm round (base measurement) springform tin with oil. Place 1 filo sheet on a flat surface and lightly spray with oil. Top with another filo sheet placed at a 45-degree angle and lightly spray with oil. Repeat with remaining filo to make a star-shaped stack. Press stack into prepared tin, tucking in overhanging edges. Place tin on a baking tray.
  2. Melt spread in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring, for 4–5 minutes or until golden. Add garlic and cook, stirring, for 30 seconds. Cool slightly.
  3. Whisk eggs, milk, chives and parmesan in a large jug. Season with salt and freshly ground black pepper. Spoon cooled mushroom mixture into pastry case. Pour egg mixture over filling and dollop with tablespoons of cottage cheese. Bake for 40–45 minutes or until pastry is golden and filling is set. Remove from oven and set aside for 10 minutes before cutting into wedges.


SERVING SUGGESTION: Steamed broccolini drizzled with 2 tablespoons lemon juice, 1 tablespoon olive oil and 1 tablespoon flaked almonds (toasted).TIP: Fresh filo pastry is sold in the chiller cabinets of most supermarkets and is easier to work with than frozen filo.