@tastyfeedsdaily: HEALTHIER FRENCH QUICHE, LEEK & PANCETTA 🇫🇷 28g protein per serve Smart swaps: wholemeal spelt flour instead of white, Greek yoghurt instead of butter in the pastry, cottage cheese instead of cream and cheese, and pancetta caramelised in its own fat so no oil in the pan. INGREDIENTS (serves 6) Pastry: 150g wholemeal spelt flour 110g thick Greek yoghurt 1 large egg Salt and pepper Filling: 400g light cottage cheese 6 large eggs 1 tbsp wholegrain Dijon mustard 1 garlic clove, crushed 200g pancetta, diced 1 shallot, finely sliced 1 leek, white and pale green part, halved and sliced 25g finely grated Parmesan 2 tbsp parsley, chopped METHOD Preheat oven to 180°C (160°C fan). Mix flour, yoghurt, egg, salt and pepper to a soft dough. Rest 15 min. Blend cottage cheese, eggs, Dijon, garlic and pepper until completely smooth. Press dough into a greased 24cm quiche dish, base and sides. Prick with a fork, bake 15 min until lightly golden. Brush with egg white, bake 2 min more to seal. Cook pancetta in a dry pan, medium heat, 4 to 5 min until the fat renders and edges crisp. Add shallot and leek, cook in that fat 12 to 15 min until soft and caramelised. No extra fat needed. Scatter over the crust, pour the filling on top. Bake 40 to 45 min, adding Parmesan for the last 10, until just set and golden. Rest 10 to 15 min, scatter with parsley, slice. Prep 30 min, cook 55 min. 400 cal, 28g protein, 3.5g fibre per serve. Bon app! 🇫🇷 #frenchrecipe #EasyRecipes #frenchfood #quiche #highprotein

Isabelle Dunn

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Region: AU

Friday 28 August 2026 07:02:58 GMT