www.kidsdiabetes.co.uk Not just for kids, for adults too
Leek quicheBase:100g/3½oz polyunsaturated margarine or butter pinch of salt cold water to mix
Filling: 1 tablespoon olive oil 1.1kg/2½lb leeks, thinly sliced 3 eggs, beaten 150ml/¼ pint semi-skimmed milk 150ml/¼ pint single cream 50g/2oz Gruyere, grated 100g/3½oz reduced fat cheddar, grated ½ teaspoon ground nutmeg salt and freshly ground black pepper
Mix together the flours and salt in a bowl. Add the fat to the flour and rub it in until it resembles fine breadcrumbs. Knead to a smooth dough with enough cold water to bind. Use to line a lightly oiled 23cm (9 inch) spring release cake or deep flan tin. Cover and chill while making filling.
Heat the oil in a large frying pan. Add the leeks and fry for 2-3 minutes, cover and cook for 20 minutes until soft. Drain off any excess liquid. Add the milk, cream, eggs, most of the cheese and the nutmeg. Season. Pour into the pastry case and sprinkle over the remaining cheese. Stand on a baking sheet and bake at 200°C/400° F/Gas Mark 6 for 15 minutes then reduce the temperature to 190°C/375°F/Gas Mark 5 and cook for a further 35 minutes until golden brown and firm to the touch.
Serves 8
How we adapted this recipe: ¨ Adding wholemeal flour adds extra fibre ¨ By using a low fat spread, the calorie and fat content are reduced. ¨ Using a mixture of single cream and semi-skimmed milk instead of all cream reduces the fat and calorie content. ¨ Using a reduced fat cheese reduces the amount of fat and calories in the recipe.
|
kids diabetes home About me diabetes and health diabetes and the body Health and exercise health and diet recipes information for schools Games for kids FAQ's kidsdiabetes blog Guest book newsletter feedback form guest map relevant links Contact Us Site Map