Carrot, Feta and Dill Quiche Recipe

Ingredients

• Olive oil cooking spray
• 1 sheet 25% reduced-fat puff pastry, thawed, or gluten-free puff pastry
• Plain flour, for dusting
• ¼ tsp extra virgin olive oil
• 2 small brown onions, thinly sliced
• 1 Tbsp water
• 1 medium carrot, coarsely grated
• 3 Tbsp chopped dill
• 40 g reduced-fat feta, crumbled
• 50 g eggs
• 0.66 cup (160 ml) low-fat milk Freshly ground black pepper, to season

• 50 g snow pea sprouts, trimmed
• 100 g drained canned baby beets, patted dry with paper towel, quartered
• 1 Lebanese cucumber, chopped

1. Line an oven tray with baking paper. Spray a 3 cm-deep, 20 cm (base measurement) loose-based flan tin with cooking spray. Roll out pastry on a lightly floured surface until large enough to line tin. Line tin, trimming edges and discarding any remaining pastry. Refrigerate for 30 minutes.
2. Meanwhile, preheat oven to 190°C (fan-forced). Heat oil in a small non-stick frying pan over a medium heat. Add onion and cook, stirring, for 2 minutes. Add water, cover and reduce heat to low. Cook for 4-5 minutes or until onion is soft. Transfer to a bowl. Set aside for 10 minutes.
3. Put flan tin on prepared tray. Cover with a piece of baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove paper and beans. Reduce temperature to 170°C (fanforced). Bake for a further 8 minutes. Set aside for 10 minutes to cool.
4. Add carrot, dill and feta to onion mixture. Toss to combine. Add to pastry case. Whisk eggs, milk and pepper in a medium bowl. Pour over vegies. Bake for 40-45 minutes or until set and light golden on top. Set aside for 10 minutes. Remove from tin.
5. To make salad, divide sprouts, beet and cucumber between serving plates. Serve with quiche.