Mushroom and Zucchini Quiche

Light and fluffy filling quiche.

55 minutes to make. Serves 6 .
    

Ingredients

　

2 whole sheets Wholemeal Pastry
　
125gm mushrooms, sliced
　
1 zucchini, sliced
　
1 Large onion, sliced
　
3 eggs
1 Cup of milk
1 Cup tasty cheese, grated
　
1tsp parsley flakes
1/2 tsp ground black pepper
1/4 tsp sea salt

How to make it:

Preheat oven to 225°C.
Line a lightly greased, deep 20cm fluted quiche dish with pastry.
Trim edges.
Bake blind for 15 minutes (use rice or uncooked beans on top of pastry).
Remove rice/beans.
Combine mushrooms, zucchini and onion.
Place in the prepared pastry case.
Beat together eggs, milk, 2/3 of the cheese, Parsley Flakes, Black Pepper and Sea Salt.

Mix well.

Pour egg mixture carefully over ingredients in pastry case.
Top with remaining cheese.
Bake at 180°C for 35-40 minutes or until set.
Hint......
Serve hot or cold. For a light and fluffy quiche beat the filling mix very briefly.