- For the Quiche:
- 8 eggs
- 1 sheet shortcrust pastry
- 1 leek, pale part only, washed well and thinly sliced
- 120g low fat ham, shaved and diced
- 120g grated low fat Swiss cheese
- 200ml milk
- Pinch of ground nutmeg
- Salt and pepper to taste
- Spray Oil
- For the funny face:
- 1 egg, hard boiled and cut in half
- 1 cherry tomato cut in half
- 6 asparagus spears, cut in half
- 1/4 avocado
- 1 thick cucumber slice
| - Pre heat oven to 180°C
- Grease a 23cm quiche tin with spray oil, line with pastry sheet and trim edges
- Cover with a sheet of non-stick baking paper, fill with baking weights and place into the oven until blind baked (without colouration)
- Heat a frying pan on gentle heat, spray with oil and add leek. Gently cook without colour until soft
- In a bowl, whisk together the milk, eggs, nutmeg, salt and pepper
- Once the pastry is blind baked, remove from oven and take out the paper and weights. Fill with leeks, ham and egg mixture, and top with cheese
- Place back into the oven for 30 minutes or until filling is just set
- Remove quiche from oven and garnish with eggs as eyes, tomato as cheeks, asparagus as hair, avocado as the mouth and cucumber as the nose
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