Sun-dried tomato and walnut crustless quiche
- 6 eggs
- ¹⁄³ cup reduced-fat milk
- 1 cup cottage cheese
- ¹⁄³ cup sun-dried tomatoes, chopped
- 2 medium capsicums (1 red, 1 green), sliced
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
- ½ cup chopped walnuts
- ½ cup grated parmesan
- ¼ cup chopped flat-leaf parsley, to serve
- 2 tablespoons balsamic vinegar
- 4 cups baby spinach
1 Preheat oven to 190°C. Lightly grease a large ovenproof dish. Blitz the eggs, milk and cottage cheese in a food processor or blender until smooth. Season with cracked black pepper.
2 Arrange sun-dried tomatoes, capsicum, chickpeas and walnuts in base of ovenproof dish. Pour over the egg mixture, sprinkle with grated parmesan.
3 Bake quiche, uncovered, for 30–35 minutes, or until lightly golden. Sprinkle with parsley. If the top becomes too golden before it is set, cover with foil.
4 Whisk balsamic vinegar and 1 tablespoon of olive oil in a small jug. Slice quiche into four portions. Serve with spinach tossed in balsamic dressing.
Nutrition Info (per serve)
Total fat 31.7g
–Saturated fat 7.4g
Dietary fibre 10.1g
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