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Reduced-fat vegetable quiche
Reduced-fat vegetable quiche
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Light and healthy vegetarian quiche, ideal for any meal or outdoor gatherings.
Ingredients:
  • 2 sheets Reduced-Fat Puff Pastry
  • 18.20 gm olive oil
  • 125g button mushrooms, sliced
  • 2 small carrots, grated
  • 2 small zucchini, grated
  • 350g broccoli, cut into florets
  • 2 green onions, thinly sliced
  • 5 eggs
  • 193.13 gm reduced-fat milk
  • 312.50 ml grated reduced-fat cheese
Instructions:
  • Preheat your oven to 200°C and place a baking tray inside.
  • Prepare your 3.5cm deep, 23cm loose-base fluted quiche pan by lining it with pastry. Trim the edges, then prick the base with a fork. Cover the pastry with a sheet of baking paper and weigh it down with dried beans. Bake in a preheated oven for 10 minutes, then remove the beans and bake for an additional 10 minutes.
  • 1. Heat oil in a non-stick pan over medium-high heat. Add mushrooms and cook for 4 minutes. Then add the rest of the vegetables and cook for an additional 2 minutes. Allow to cool.
  • Combine whisked eggs and milk, season with salt and pepper. Spread vegetable mixture over pastry, sprinkle with cheese, then pour the egg mixture over the top.
  • Lower the oven temperature to 180°C. Place the quiche back onto the hot tray. Bake for 30 to 35 minutes or until firm. Allow it to rest for 10 minutes before serving.

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