You can basically put anything as part of your fillings, be it ham, spinach & fetta cheese, mushrooms, capsicum....in my fridge, I had turkey slices, a bag of spinach and half a zucchini leftover from the night before...so I used these ingredients for my fillings tonight.
One thing that's different about this recipe is that instead of using the traditional milk/cream/half & half, I used a 99% fat free buttermilk that was already sitting in my fridge. I didn't know if it would work but experimenting with food is a typical foodie behaviour and so I gave it a try. The quiche turned out perfectly and was extremely tasty. My hubby ate 3 pieces of it and I had to tell him to stop stuffing himself!
Turkey, Spinach & Zucchini Quiche
6 pieces of Turkey slices, diced
1 handful of spinach leaves, sliced
1 zucchini, diced (I used 1/2 as I only had this much left after the other night)
3 stalks of parsley, chopped finely
2 eggs
250ml buttercream
1 tsp salt
dash of black pepper
1 handful of low fat shredded chedder
1 piece of shortcrust pastry
- Preheat oven to 180C
- Lay out a piece of shortcrust pastry and let it thaw
- If you are not using silicone, lightly grease your pie pan (I used a 25cm pie pan)
- Once the pastry has thawed, mould the pastry into the pan, smoothing the edges and the rim carefully. Use a fork to poke holes on the pastry. Set aside.
- In a medium bowl, whisk the eggs. Add in buttercream, salt & pepper. Combine well.
- Add in turkey, spinach, zucchini and parsley into the buttercream & egg mixture. Combine well.
- Add cheese into the mixture, leaving some to sprinkle on top of the quiche later when the filling is in the pan. Stir in.
- Pour the filling into the pie pan.
- Sprinkle the top with more cheese.
- Bake this in the oven for 45-50mins. When baked, take the quiche out of the oven and let it rest for 10 mins before serving.
- Serve this with salad.
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