Ham Cheese and Capsicum Quiche

  • cooking time
    35 m
  • calories per serve
    209 cal
  • serves
    6
Spray oil for cooking
4
Eggs
185 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1 tbsp
Plain flour
1 small
Brown onion, sliced thinly (80g)
1 small
Red capsicum, sliced thinly (80g)
150 g
Sliced ham (leg), chopped
1/2 cup
Reduced-fat tasty cheese, grated (60g)
4 sheets
Filo pastry
Rocket leaves, to serve
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
155 g
209
16.52
8.84
15.28
5.81
632.08
Average Quantity
per:
100 g
135
11
6
0
10
4
408
0
0

Method

  1. Preheat oven to 200°c/180°c fan forced. Lightly grease a 4cm deep, 24cm round loose based fluted flan tin.

  2. Whisk eggs, NESTLÉ CARNATION Light & Creamy Evaporated Milk and flour together in a small bowl; set aside.

  3. Heat a medium frying pan over low heat; spray with oil, add onion and capsicum. Cook, stirring for 5 minutes or until onion has softened. Add ham; cook for 1 minute; set aside to cool slightly.

  4. Meanwhile, place 1 sheet filo pastry on a flat surface; spray with oil, fold in half; repeat with remaining filo pastry to make 4 rectangles.Line base and sides of prepared dish with filo rectangles (filo will overhang). Fill pastry case with capsicum mixture, pour over egg mixture, and sprinkle with cheese. Roll up overhanging filo sides. Bake for 25 minutes or until golden and just set. Serve with rocket leaves.