Bacon, cheddar and leek quiche
Give your shortcrust pastry a salty, umami hit with Marmite. This quiche is filled with streaky bacon, soft leeks and plenty of cheddar
Salmon and spinach filo cottage cheese quiche
Serves 6
Easy
Prep:
Cook:
Blending the cottage cheese to form a creamy custard base is the secret here, as well as using light filo layered with olive oil
Skip to ingredients
- spray oilfor the tin
- 300g cottage cheese
- 100ml milk
- 5 medium eggs
- 100g baby spinach leaveswilted and chopped
- 10g chiveschopped
- 100g smoked salmonchopped
- 1 lemonzested
- 4 sheets of filo pastryeach cut in half
- 50g fetacrumbled
Nutrition: per serving
- kcal225
- fat12g
- saturates5g
- carbs10g
- sugars3g
- fibre1g
- protein20g
- salt1.4g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Lightly spray a 20cm deep springform cake tin with oil.
step 2
In a blender or food processor, whizz the cottage cheese with the milk until smooth.
step 3
Transfer to a large bowl. Add the eggs and whisk until well combined.
step 4
Stir in the spinach, chives, salmon, lemon zest and salt and pepper to taste. Mix until all the ingredients are evenly distributed.
step 5
Layer the filo sheets into the cake tin, lightly spraying each sheet with oil as you go. Ensure the sheets are layered evenly to form a sturdy crust, overlapping to cover any gaps.
step 6
Pour the cheese and egg mixture into the filo crust. Tuck the edges of the filo back in on themselves to create a neat edge – you can be rough with this, don't worry about it being perfect. Evenly sprinkle the feta over the top of the filling.
step 7
Bake for 1 hr or until the filling is just set – it will continue to set as it cools, so allow the quiche to cool slightly before serving. This also makes it easier to slice.
