Mushroom & Thyme Quiche

Mushroom & Thyme Quiche

Serves 4

Points plan: 2½ per serving  (original points)

Core: 7½ pts the whole recipe

100 g filo pastry, thawed if frozen

5 spray low-fat cooking spray

1 medium onion(s), sliced

150 g mushrooms, sliced

2 medium egg(s)

150 ml skimmed milk

1 sprig fresh thyme, chopped leaves, or 1 tsp dried thyme

1 pinch salt

1/8 teaspoon pepper, black, freshly ground

25 g cheddar cheese, mature, grated

3 sprig fresh thyme, to garnish

Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Unroll the sheets of filo pastry. Spray each one with low fat cooking spray and layer them in a 20cm (8 inch) flan tin. Stand the tin on a baking sheet.

For the filling, spray a non-stick frying pan with low fat cooking spray and sauté the onion until softened, about 5 minutes. Add the mushrooms and cook for 3-4 more minutes, stirring often. Cool for a few minutes, then tip into the flan case and spread over the base.

Beat together the eggs, milk and herbs. Season and pour into the flan case. Sprinkle with the cheese and bake for 25 - 30 minutes until set. Cool slightly before serving, garnished with thyme sprigs.