Spiral vegie quiche

This amazing veggie quiche is packed with zucchinis, carrots and cheese to make a perfect centrepiece for your next dinner party. Best of all - it's low calorie!

• 200g ctn crème fraîche
• 160ml (2/3 cup) thickened cream
• 70g (1 cup) shredded chilli pecorino or chilli cheddar (see notes)
• 4 eggs
• 1 tablespoon chopped fresh chives
• 10 sheets filo pastry
• 80g butter, melted
• 4 (about 470g) zucchini, peeled into ribbons
• 4 (about 350g) carrots, peeled into ribbons

Energy 1579kJ	Fat saturated 18.00g
Fat Total 30.00g	Carbohydrate sugars 16.00g
Carbohydrate Total g	Dietary Fibre 4.00g
Protein 10.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C/160C fan forced. Combine the crème fraîche, cream, chilli pecorino, eggs and chives in a jug. eason. Pour into a 5cm-deep, 24.5cm round ovenproof dish.

2. Step 2

   Place 1 sheet of filo on a work surface. Brush with a little melted butter. Top with another filo sheet. Repeat with 3 more filo sheets and butter to form a stack. Cut stack crossways into eleven 3.5cm-thick strips. Repeat with the remaining filo and butter (you should have 22 filo strips).

3. Step 3

   Top 1 filo strip with a few zucchini strips, overlapping to cover. Repeat, topping with the carrot strips. Roll the vegetable and filo strip into a spiral and place in the centre of the crème fraîche mixture. Repeat with the remaining filo strips, zucchini and carrot, adding each new strip to the spiral in the centre to build out until you reach the edge of the dish. Bake for 1 hour or until golden and set in the middle. Serve at room temperature.

To make this quiche suitable for vegetarians, use a vegetarian chilli cheddar in place of the pecorino.