PRAWN & LEEK QUICHE

Prep: 25 mins

Cook: 35 mins

Serves: 4

Features: Dairyworks Tasty 500g Natural Grate

Credit: yourultimatemenu.com

Ingredients:

2 sheets frozen savoury shortcrust pastry, defrosted

1 leek

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

Method:

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

golden.


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.