kJ-friendly quiche

SHAPE
12 servings
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Dairy

By Food24 November 03 2009
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Ingredients (16)

500.00 g bread — dough
breadcrumbs
4.00 eggs — whites only, beaten
100.00 g parmesan cheese — freshly grated
175.00 g ricotta cheese
10.00 ml flour — cake
1.00 onion — large, chopped
400.00 g spinach — chopped in a blender
2.00 red pepper — deseeded and chopped
3.00 sausages — chicken
150.00 g mozzarella cheese — thinly sliced
10.00 ml pine nuts
6.00 Roma tomatoes — roughly chopped
15.00 ml fresh Italian parsley — chopped
125.00 g ham — wafer-thin chargrilled or kassler, chopped
150.00 g mozzarella cheese — grated
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Method:

Preheat oven to 180 ºC. Coat a 25 cm cake tin with cooking spray. Roll out bread dough to 3 mm thick and press into tin to form a pastry shell. Sprinkle dough with breadcrumbs.
In a large bowl, combine egg whites, cheeses and flour.
Coat a nonstick pan with cooking spray and sauté onion until soft, about 5 minutes. Add the spinach and cook for 1 minute.
Remove from heat, cool and add to the cheese mixture. Spoon mixture over dough.
In the same pan, sauté pepper and scatter on top of the pie.
Remove sausage skins, squeeze the filling into small balls and stir fry. Add the sausage balls to the pie and layer with remaining ingredients. Cover loosely with foil in a tent shape and bake for 50 minutes. Remove foil and bake for a further 10 minutes. Leave to stand for 10 minutes, then serve with a green salad.
Per serving: 1 284 kJ; 23 g carbohydrate; 20,5 g protein; 15,7 g fat



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