Preparation time: 10mins Cooking time: 50mins Nutrition: 776kJ per serve
6 sheets filo pastry
1 x 505g can butternut pumpkin soup
2 cups frozen pea, carrot and corn mix, defrosted and drained
50g reduced fat feta cheese, crumbled
1. Preheat oven to 180°C. Spray a 24cm deep quiche tin with olive oil.
2. Press the sheets of filo into the prepared quiche tin.
3. In a bowl whisk together butternut pumpkin soup and eggs, stir in vegetable mix and pour into filo base. Sprinkle over feta.
4. Trim pastry with kitchen scissors to just above the tin rim. Bake 50 minutes until firm.
Serve with a green salad.
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