Wholemeal Quiche

Category: Cakes and Bakes

Servings

Serves 6

Ingredients

Wholemeal Pastry 150g (5 ½ oz) wholemeal flour 1.5 x 5ml spoons (1½ tsp) baking powder 40g (1½ oz) lard 40g (1½ oz) margarine 2-3 x 15ml spoons (2-3 tbsp) water Filling 1 large onion, finely sliced 3 eggs made up to 375ml (15fl oz) with milk 2.5ml spoon (½ tsp) mustard pepper basil fresh parsley, chopped 100g (4oz) cheese, grated 1 tomato sliced

Method

To make the pastry, rub the fats into the flour and baking powder until the mixture resembles fine breadcrumbs. Add sufficient water to give a soft manageable dough. Roll out the pastry and use to line seven 10cm (4") flan tins. Simmer the onion in a little water until softened, drain well. Beat the eggs with the milk, mustard, pepper, oregano and parsley. Divide the onion and cheese between the flan cases and pour over the egg and milk mixture. Place a slice of tomato on each flan. Bake at 180 degrees C, Gas Mark 4 for 15 minutes until set and lightly browned. Serve hot or cold garnished with a sprig of parsley. Variations In place of cheese use chopped ham, bacon, or cooked vegetables such as peppers, broccoli and leeks. This is an excellent way to use leftovers. PER SERVING 340 Kcal, fat 22g, saturated fat 7.8g, salt 1g, carbohydrate 22.9g, sugar 6g, fibre 3g