With just a few staple ingredients, Susie O’Neill shares her one of her favourite easy dinner ideas that’s also delicious for lunch the next day. It’s a true 5 ingredient dinner! Serve with a crisp green salad.
Preparation time: 10mins. Cooking time: 50mins
6 sheets filo pastry
1 x 505g can butternut pumpkin soup
2 cups frozen pea, carrot and corn mix, defrosted and drained
50g reduced fat feta cheese, crumbled
1. Preheat oven to 180°C. Spray a 24cm deep quiche tin with olive oil.
2. Press the sheets of filo into the prepared quiche tin.
3. In a bowl whisk together butternut pumpkin soup and eggs, stir in vegetable mix and pour into filo base. Sprinkle over feta.
4. Trim pastry with kitchen scissors to just above the tin rim. Bake 50 minutes until firm. Serve with a green salad.
Share your favourite 5 ingredient dinners in the comments!