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Mange tout and mushroom quiche

Ingredients 12
Servings 6


  • 1
    cheese and onion loaf, sliced 1 cm thick
  • butter
  • 250
    fresh mushrooms, sliced
  • 250
    mange tout
  • 30
    olive oil
  • 8
    spring onions, finely chopped
  • 15
    fresh thyme, crushed
  • 250
    creamed cottage cheese
  • 200
  • 5
    extra-large eggs, whisked
  • salt and freshly ground black pepper to taste
  • Parmesan cheese for sprinkling (optional)


Preheat the oven to 200 ºC (400 ºF). Line a 20 cm loose-bottomed tin with aluminium foil and spray with non-stick food spray. Slice the bread so the slices are even with the edge of the tin. Butter the slices on one side and arrange along the sides and bottom of the tin, buttered side facing the tin. Sauce the mushrooms and mange tout in the olive oil for a few minutes until glossy. Remove from the pan and add the chopped spring onion and thyme. Whisk the cottage cheese, milk and eggs until well blended. Season with salt and pepper and mix with the vegetables mixture. Turn into the lined tin, sprinkle with a little Parmesan cheese if using and bake for 40-60 minutes or until set. Cool for a few minutes before removing from the tin. Carefully remove the aluminium foil and place the quiche on a serving platter. Serve lukewarm or cold. Serves 6.

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