Berry Quiche with Feta cheese & Yoghurt

Yet another super treat which is delicious and good for you at the same time.

With masses of calcium from the feta and yoghurt, with vitamins and all the protective antioxidants from blueberries and raspberries, this is SO simple and yet it looks like a serious pastry cook has been in your kitchen.

You can cheat and buy readymade flan cases, you can start from scratch and make the pastry yourself or you can use readymade pastry which, to be honest, saves a great deal of time and effort and tastes better than many people can make themselves.

You can make one large quiche if you like but I always think that individual ones are no more work and look so much nicer.

To make two:

200g feta cheese
500g 0% fat Greek yoghurt
2 medium eggs
1 tbsp double cream
2 sprigs fresh mint leaves
1 tsp fresh thyme – lemon thyme if possible (see fresh tip)
4 fresh basil leaves
freshly ground black pepper
1 defrosted pack frozen short crust pastry
2 small punnets raspberries
2 small punnets blueberries

Grease two 8 inch fluted quiche tins with removable bottoms. Roll out pastry leaving it a bit thicker than you would normally.

Cutting it about 1 inch larger than the tins, press it into the tins, working it round the circumference with your fingers.

Brush with a little milk, cover with foil and bake in a medium oven until done – about 20 minutes.

In the mean time put all the other ingredients into a blender and whiz together into a nice thick, creamy paste.

Fill each case with the mixture, replace the foil and return to the oven for 20 minutes.

Remove foil, add the fruit in circles and continue cooking till the mixture sets and begins to brown.

Finish under a hot grill for a minute or two and enjoy.

MICHAEL'S TIP – You may not find lemon thyme in your local supermarket but you'll certainly find it at the garden centre, so why not buy a couple together with a pineapple sage and one or two of the unusual mints, like apple mint, and start your own little herb garden.