Leek and Potato quiche
Amazingly light yet tasty dish, you could replace the dairy with low fat versions to make it even more lean.
Ingredients
- 2 tsp butter
- 500 g leek
- 1 potato
- salt and pepper to taste
- 80 ml water
- 2 egg
- 1 egg white only
- 1 cup milk
- 125 ml smooth cottage cheese
- 2 tbsp Parmesan cheese grated
Instructions
- Pre-heat oven to 190C. Lightly greese a pie dish and set aside.
- Slice leeks in half and slice thinly. Cut potatoes into small cubes.
- Melt butter in a frying pan and fry the leeks and potatoes over medium heat. Season with salt and pepper. Add water and simmer for approx 15min.
- Meanwhile combine: eggs, egg white, milk, cottage cheese and 1/2 the Parmesan cheese.
- Add the leek mixture to the egg mixture and combine. Pour into pie dish and bake for 30 minutes. Serve with a salad of choice.
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