Prep: 25 mins
Cook: 35 mins
Features: Dairyworks Tasty 500g Natural Grate
2 sheets frozen savoury shortcrust pastry, defrosted
6 eggs, divided
125g lite sour cream
2 tsp Dijon mustard
1 tsp chicken stock powder
1/2 tsp dried dill
3/4 cup grated Dairyworks Tasty natural grated cheese
300g raw prawn cutlets, tails removed
Preheat oven to 190C fan bake. Grease a 23cm round quiche tin with olive oil or butter.
Line tin with pastry.
Place a sheet of baking paper over pastry and fill with pie weights (or
place the base of a springform cake tin on top). Bake for 10 minutes, until edges are
Meanwhile, trim ends off leek and wash leek well. Finely slice, place in a microwave-safe
dish and cook for 5 minutes, until soft. Season with salt and pepper.
Whisk together five eggs, sour cream, mustard, stock powder and dill. Add a little salt and
pepper and stir in the cheese and leek.