Tuna and asparagus quiche with sweet potato salad
Cooking oil spray
2 sheets filo pasty
85g asparagus, trimmed and blanched*
1 egg white
2 tbsp skimmed milk
95g canned tuna in water, flaked and drained well on paper towel
11/2 tbsp finely grated Parmesan
2 tsp pine nuts
250g sweet potato, unpeeled and cut into 5mm-thick slices
40g baby spinach leaves
2 tsp balsamic vinegar
1 tbsp micro herbs
Preheat oven to 200C.
Spry two round pie tins (each with 7.5cm base measurement) with oil.
Working with one sheet of filo at a time, cut one sheet into 4 rectangles.
Spray each rectangle lightly with oil and stack together, slightly overlapping.
Press into tin.
Repeat with remaining pastry sheet.
Slice into 2cm pieces.
Whisk egg, egg white and milk in a jug.
Arrange asparagus and tuna in base of pastry cases; pour egg over tuna mixture, sprinkle with Parmesan and pine nuts.
Bake for 20 mins or until golden and set.
Meanwhile arrange sweet potato in a single layer on an oven tray lined with baking paper.
Spray lightly with oil.
Bake sweet potato alongside quiches for 25 mins or until tender.
Combine sweet potato with spinach and vinegar; toss gently.
Serve salad with quiche; top with micro herbs.
Tips: To stop the pastry from drying out, cover it wIth a clean damp cloth until ready to use.
*To blanch asparagus, plunge it into a saucepan of boiling water for a minute, remove using tongs or a slotted spoon, and immediately plunge it into a bowl of ice-cold water.