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Ingredients

  • 1½ tbsp olive oil
  • 110g pack filo pastry
  • 200g courgettes, sliced into half moons
  • 200g tenderstem broccoli, halved lengthways
  • 100g spring onions, sliced on the diagonal
  • 150g frozen petits pois, defrosted
  • 4 large free-range eggs, beaten
  • 250ml semi-skimmed milk
  • 40g stilton, crumbled
  • 200g salad leaves
  • 335g cherry tomatoes, washed and quartered

Method

  1. 1

    Preheat the oven to 180°C/gas mark 4. Lightly brush a 23cm-round springform tin with 1 tbsp oil, then layer up the filo pastry at different angles to line the tin, brushing with a little oil between layers. Chill until needed.

  2. 2

    Heat the remaining oil in a large frying pan and gently fry the courgettes and broccoli for 3-4 minutes, then add the spring onions and cook for a further minute. Add the petits pois, then remove from the heat. In a measuring jug, mix together the eggs and milk, then season.

  3. 3

    Put the vegetables in the tart case, then pour over the egg mixture. Top with the stilton and bake for 45 minutes until set and golden. Trim the pastry overhanging edges and serve with the salad and tomatoes.

Nutritional Details

Each serving provides
  • Energy 1319kj 315kcal 16%
  • Fat 15.7g 22%
  • Saturates 5.4g 27%
  • Sugars 6.6g 7%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 352kj/84kcal

Each serving provides

22.3g carbohydrate 4.6g fibre 18.8g protein

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