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.
Whisk remaining egg in a small bowl. Remove pastry from oven and immediately brush
egg over the top. Stir any remaining egg into quiche mixture, then pour into pastry case.
Arrange prawns on top.
Bake quiche for 35 minutes, until set. Leave to cool for a couple of minutes before slicing
into wedges and serving.
Perfect paired with a fresh green salad and lemon vinaigrette.