Recipe

If you are looking for a healthier version of a savoury tart, try my low fat mushroom bread flan, where a thin bread crust substitutes a pastry case and the filling is all low in fat. Great for lunch, as a picnic food or if you are watching the calories.

6
15 minutes
45-60 minutes
150ºC

Ingredients

  • 300g brown bread
    - sliced and crusts removed
  • Extra virgin olive oil
  • Filling:
  • 1 medium onion
    - finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 x 305g tin of low fat mushroom soup
  • 1 x soup tin measure of low fat milk
  • 250g button mushrooms
    - washed and thinly sliced or left whole if very small
  • 6 eggs
    - beaten
  • 200g low fat cheddar cheese or Dutch Gouda
    - grated
  • Freshly ground black pepper

Instructions

  • 01 Lightly oil a 26cm flan case with extra virgin olive oil, and line with the slices of bread (including the sides).
  • Prepare filling:
  • 02 In a small pan soften onions with 1 tbsp extra virgin olive oil.
  • 03 In a mixing bowl, add soup, low fat milk using the can as a measure, button mushrooms (whole or sliced), beaten eggs and half the grated cheese. Season the mixture lightly with freshly ground black pepper.
  • 04 Pour this mixture into the bread lined flan case, top with the remaining grated cheese and bake in a moderate oven until golden brown and set. Best served hot.

Notes

The thinking around this flan is to try to lower the calories. Using a bread base and a filling predominantly of low fat milk and low fat cheese etc, this recipe offers flavour yet with less calories than a standard savoury quiche. If a low fat cheddar is not available use a Dutch Gouda as they are renowned to hold less fat. I used mushrooms for this recipe but it can also be made with blanched broccoli, fresh tomatoes or spinach.

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