MUSHROOM AND LEEK QUICHE

Total Recipe Units = 15g pro/33.5 units

Recipe = 2 Quiches; each Quiche = 6 Serves

Quiche (1 serve) = 1.2g pro/3 Units

Oven Temperature 190°C

Ingredients

225g leeks, washed and sliced - 5g pro/10 units
llOg mushrooms, sliced - 4 grams pro/4 units
45ml vegetable oil - free
125g carrots, sliced - 1 g pro/2 units

All-in-One White Sauce

75g Loprofin Low Protein Mix - 0.3g pro/ 1/4 unit
50g margarine - free
60g grated Low Protein cheese - 2g pro/6 units
500ml water
1 tsp mustard - free
seasoning, chopped parsley - free
130ml thickened cream - 2.6g pro/10 units

Shortcrust Pastry

225g Loprofin Low Protein Mix - 1g pro/1 and 1/4 units
11Og margarine - free
90ml cold water - free

Gently fry the leeks and mushroom in the oil. Add the carrots. Make an all-in-one white sauce by placing all the ingredients in a saucepan and bringing them to the boil slowly, whisking all the time until the sauce thickens. Add 130ml cream at this stage because the sauce can get too thick. Add what you feel is necessary - you still need a reasonably thick sauce. Season and add the leek, mushroom and carrot mixture to make the filling. Make shortcrust pastry as directed on the Loprofin Pack. Divide into 2 and line 2 flan tins or dishes. Place the filling in the centre and bake in a pre-heated oven for 30-35 minutes.