Quiche with Leeks and Tomato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A cheeseless and light quiche, ideal for lunch with a large salad Ingredients:
6 large eggs |
1 cup of low fat sour cream |
1/2 cup milk |
8 pillsbury pie crust |
1 tsp canola oil (for the dish) |
1 tsp salt |
1/2 tsp black pepper |
2 leeks |
1 large tomato |
Directions:
1. Preheat the oven to 400° F
2. grease a pie dish with 1 tsp canola oil
3. roll out premade pie crust and fit into the dish
4. chop leeks and tomato, fill pie crust with them
5. mix eggs, sour cream, milk and herbs, beating slightly and pour over the vegetables
6. bake for circa 45 minutes until top is golden brown and the centre doesn't wobble when gently shaken.
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