Pre-heat the oven to 200°C/400°F/Gas 6. Roll out the pastry and, using a pastry cutter, cut out 8 circles to line an 8-hole non-stick muffin tin. Prick the base of each and chill in the fridge for about 30 minutes.
Meanwhile, peel and slice the red and spring onions, finely chop the garlic and beat the eggs. Heat some Fry Light in a pan, add the onions and garlic and cook for 3-4 minutes. Scatter over the base of the pastry, fill the case with the tomatoes and scatter in the basil leaves.
Put the egg (reserve a little for brushing), quark, salt and pepper in a bowl and beat well, then pour the mixture into the pastry cases. Brush the pastry with the reserved egg and cover loosely with foil.
Bake in the oven for about 45 minutes until the mixture is set. Check after 20 minutes; if the tops are browning, cover with foil and move to the bottom shelf of the oven. Serve the quiches with stir-fried vegetables.
Extra Easy: 5.5
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 57 (52%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||8 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 266.5mg||82 %|
|Sodium 101.6mg||4 %|
|Potassium 216.7mg||6 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3.9g|
|Protein 8.7g||12 %|
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Calories per serving: 110
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