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Garden harvest quiche
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Perfect for dinner with veggies or a light lunch with salad.
Ingredients:
  • 3 Weet-Bix biscuits
  • 250.00 ml plain flour
  • 75.90 gm oil
  • 82.50 gm water
  • 9.20 gm oil, extra
  • 1 medium onion, chopped
  • 1 small red capsicum, diced
  • 375.00 ml broccoli florets
  • 250.00 ml pumpkin, cubed
  • 1 zucchini (courgette), sliced
  • 3 eggs
  • 195.00 gm soy milk
  • 5.90 gm french mustard
  • 1.20 gm salt
  • 250.00 ml reduced fat cheese, grated
  • 125g can corn kernels, drained
Instructions:
  • Pulse Weet-Bix biscuits in a food processor until they turn into breadcrumbs, then mix in the flour.
  • Mix the oil and water, then slowly incorporate into the flour mixture while processing. Once the dough comes together in a soft ball, remove from the processor and gently knead until smooth.
  • Sandwich the pastry between two sheets of baking paper and roll it out to perfectly fit a 20cm flan tin. Gently lay the pastry into the tin and trim any excess. Blind bake in a preheated 180°C oven for 10 minutes, then remove the paper and beans and bake for another 10 minutes until golden brown. Allow to cool before using.
  • - In a hot frypan, saute onion and capsicum in extra oil until tender. - Steam broccoli, pumpkin, and zucchini. - Combine eggs, soy milk, mustard, and salt in a bowl. - Sprinkle cheese on the base of the quiche dish. - Layer sauteed onion and capsicum, steamed vegetables, and corn over the cheese. - Pour the egg mixture over the vegetables. - Bake at 180°C for 30 minutes or until set.

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