Sunday, April 10, 2011

Weight Watchers Quiche

So its now 24 days until I become Mrs Jared Simes - so needless to say the diet is very much underway!  I'm actually doing Weight Watchers At Work which is fantastic because the meetings and weigh ins are during our lunch hour and in our building! Perfect.

I bought one of the Weight Watchers cookbooks called Simple - and this recipe really is just that and is so delicious! I've already made it twice and have been asked for the recipe by three people.  Its a real winner!  I was slightly worried it would be a bit bland initially (I generally find (healthy) quiches to be very boring and eggy) so I added a few extras to liven it up.  Even with the extras this quiche is still so low in points.  The entire thing is 28 points and with the new ProPoints Weight Watchers system you get 36 points a day!  So you could eat the entire thing and still be under your points.

Do yourself a favour and cook this little beauty!  I will be making it for years to come -whether I'm dieting or not!

8 sheets filo pastry
1 bunch english spinach, trimmed
1 bucnh asparagus, trimmed thinly sliced
100g lean leg ham, fat trimmed, chopped
75g reduced fat feta cheese, crumbled
125g cherry tomatoes, halved
1 bunch spring onions, white part chopped
60g tasty cheese, grated
1 teaspoon masterfoods moroccan spice
5 eggs
1/2 cup low fat milk

Preheat oven to 190 degrees or 170 degrees if fan forced.  Lightly spray 23cm round flutted tart tin with oil.  Lightly spray each sheet of filor with oil and fold in half crossways.  Layer pastry in tin, lightly spraying with oil between layers.  Place tin on baking tray.

Lightly fry off the ham and spring onions in a fry pan with a light spray of olive oil.  Place spinach in a large heatproof bowl.  Cover with boiling water and set aside for 30 seconds or until wilted.  Dran and rinse under cold water.  Drain well, squeezing out excess liquid.  Finely chop.

Arrange spinache, asparagus, ham, spring onion and feta over pastry base. Top with tomatoes, cut side up.  Whisk eggs and milk in a large jug.  Season with moroccan spice, salt and pepper.  Pour egg mixture over filling in tin.

Bake for 40 to 45 minutes or until pastry is golden and filling is set.  Remove from oven and sit for 5 minutes.  Serve with rocket salad.


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