Crustless Vege Quiche Recipe

This crustless vege quiche recipe is packed with flavour and will definitely help you on your way to your ‘five a day’! A hearty winter warmer that can be adapted to include your favourite veggies.

By Nyanda Dennison, Clinical Nutritionist and Nutrition Coach

INGREDIENTS

• 1 tbsp extra virgin olive oil
• 1-3 cloves of garlic minced (to taste)
• 1/2 red capsicum diced
• 1 medium broccoli diced
• 1 small zucchini grated
• 1 small carrot grated
• A handful of baby spinach
• 1/2 a brown onion diced
• 5 large eggs
• 1/2 cup milk of choice
• 1/2 tsp salt
• black pepper to taste
• 1 tbsp mixed herbs
• 1/4 cup fetta or ricotta
• 1 tbs parmesan

METHOD

Preheat the oven to 180 degrees and grease a large quiche dish (or similar)

Heat the olive oil in a pan. Add the garlic, capsicum, broccoli, zucchini, carrot and onion.

Stirring intermittently over medium heat until the vegetables are slightly soft, about 6 minutes. Throw in spinach and stir through until wilted.

Whisk together the eggs, then whisk in the milk, salt, pepper and herbs. Stir in the cheese.

Once the vegetables are cooked, pour them into the quiche dish. Pour the egg mixture over it, gently mixing it through. Put in the oven and bake for 40 minutes or until the edge of the quiche starts to pull away from the side. Let set for 10 minutes and then serve.

Serve with a fresh salad or eat as a snack on the go

Include other veges as desired, e.g. mushrooms, eggplant, cabbage etc