This tasty, nutritious quiche is lovely and light with a yoghurt tang and cous cous base. Delicious served warm or cold with a salad or vegies.

2 1/2 cups (463 g/161/4 oz) cooked cous cous
1/2 cup (50 g/13/4 oz) small broccoli florets
1/2 cup (50 g/13/4 oz) small cubes of pumpkin
1 tablespoon finely chopped leek
4 eggs, lightly beaten
1 cup (250 g/9 fl oz) natural yoghurt
Pinch of sea salt
1 tablespoon finely chopped fresh basil
1/4 cup (63 g/21/4 oz) crumbled low-fat feta
2 tablespoons pumpkin seeds

• Preheat oven to 180oC (350oF/Gas 4). Lightly spray a quiche dish with olive oil.
• Firmly press cooked cous cous into quiche dish.
• Scatter pumpkin and broccoli over base and sprinkle with shallots.
• In a bowl whisk together eggs, yoghurt, herbs and sea salt, then pour over vegies.
• Sprinkle with cheese and pumpkin seeds, then bake for 50 minutes, or until firm and golden brown.