Dinner time: creamy cheddar quiche and tarts

Trying to go meatless for the night but still interested in a tasty, hearty meal? Try these two cheddar quiche and tart recipes, guaranteed to please.

How do you get the rich taste of a classic quiche with a fraction of the fat? Three ways: first, make the crust with thinly sliced potatoes instead of fatty pastry. Second, use a combination of eggs and egg substitute. And finally, use evaporated milk instead of cream.

Preparation time: 20 minutes

Cooking time: 45 minutes 

Serves: 6

• 15 ml (1 tbsp) plain dry bread crumbs
• 225 g (8 oz) small all-purpose potatoes, peeled and very thinly sliced
• 450 g (1 lb) asparagus, trimmed
• 3 g (3/4 tsp) salt, divided
• 175 ml (3/4 c) shredded reduced-fat sharp cheddar cheese, divided
• 3 scallions, sliced
• 1 can (355 ml/12 ounces) evaporated fat-free milk
• 125 ml (1/2 c) fat-free egg substitute
• 1 large egg
• 5 ml (2 tsp) margarine, melted
• 5 g (1 tsp) dry mustard
• 1 g (1/4 tsp) freshly ground black pepper

Instructions:

1. Preheat the oven to 200°C (400°F). Coat a 23 centimetre (nine inch) pie plate with cooking spray.
2. Sprinkle the pie plate with bread crumbs. Beginning in the centre, arrange the potato slices in slightly overlapping circles up to the rim. Lightly coat with cooking spray and press down gently. Bake until the surface is dry, about 10 minutes.
3. Set eight to 12 asparagus spears aside. Cut the remaining spears into 2 1/2 centimetre (one inch) pieces.
4. Sprinkle the crust with one gram (1/4 teaspoon) of the salt and 50 millilitres (1/4 cup) of the cheese. Cover with the asparagus pieces, then sprinkle with the scallions and another 50 millilitres (1/4 cup) of the cheese. Arrange the whole asparagus spears on top.
5. In a medium bowl, beat the evaporated milk, egg substitute, egg, margarine, ­mustard, pepper and the remaining two grams (1/2 teaspoon) salt. Pour into the pie plate and sprinkle with the remaining 50 grams (1/4 cup) cheese.
6. Bake until a knife inserted in the centre comes out clean, about 35 minutes.

Ready-made puff pastry lets you turn a simple combination of leeks and cheese into a dish that looks as pretty as a picture. A thin layer of mustard on the leeks sharpens their flavour.

Preparation time: 20 minutes

Cooking time: 25 minutes 

Serves: 4

• 7 to 8 slim leeks (about 1 kg/2 lb)
• Salt and freshly ground black pepper
• 250 g (1/2 lb) frozen puff pastry sheets, thawed
• 15 ml (1 tbsp) Dijon mustard
• 1 egg
• 175 ml (3/4 c) shredded cheddar cheese

Instructions:

1. Preheat the oven to 230°C (450°F). Put a kettle of water on to boil.
2. Trim  leeks to 18 centimetre (seven inch) lengths and rinse them. Arrange in a single layer in a wide pot or skillet, cover with boiling water and add a pinch of salt. Return to a boil, reduce the heat, and simmer, covered, until crisp-tender, six to eight minutes.
3. Meanwhile, roll out the puff pastry on a lightly floured surface to form a 25 centimetre (10 inch) square. Cut a one centimetre (1/2 inch) strip of pastry from each of the four sides. Transfer the pastry square onto a baking sheet and dampen the edges with water. Lay the four pastry strips on the dampened edges, so that it looks like a picture frame. Press lightly into place.
4. Drain leeks and cool them under cold running water. Drain again, then wrap in a folded tea towel and press them gently to remove remaining moisture. Arrange leeks inside the pastry square and brush them with the mustard.
5. Break egg into a small bowl and beat it lightly. Brush the tart's border with the egg, and spread the remainder evenly over the leeks. Sprinkle with the cheese.
6. Bake on the top rack of the oven until the pastry is risen and golden and the cheese has melted and is bubbling, about 15 minutes.
7. Remove the tart from the oven and cut it into quarters with a serrated knife. Serve hot or warm.

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