Sundried tomato and nut crustless quiche

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Our vegetarian and gluten-free sundried tomato and nut crustless quiche recipe will be a family favourite for lunch, dinner or light supper. Easy and quick to make in just 35 minutes, this quiche is high in fibre and protein and provides 2 ½ serves of vegetables.

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

6 eggs
¹/³ cup skim milk
1 cup cottage cheese
¹/³ cup semi-dried tomatoes, chopped
2 capsicums (red and green), sliced
400g can no-added-salt
chickpeagarbanzoXsgarbanzosX, drained and rinsed
½ cup chopped walnuts
²/³ cup grated parmesan
¼ cup chopped fresh parsley, to serve
4 cups baby spinach
4 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)

Instructions

1 Preheat oven to 190°C. Lightly grease a large ovenproof dish. In a food processor, blitz eggs, milk and cottage cheese until smooth. Season with salt and pepper.

2 In the ovenproof dish, arrange tomatoes, capsicum, chickpeas and walnuts.

3 Pour over the egg mix and sprinkle with parmesan. Bake, uncovered, for 35 minutes, or until set and lightly golden. Sprinkle with parsley. If the top becomes too golden before it is set, cover with foil.

4 Serve with spinach tossed in balsamic dressing.

HFG tip

You can add ½ teaspoon dried mixed herbs to the egg and milk mixture, if you wish.
This recipe can be served hot or cold.

Nutrition Info (per serve)

Calories 486cal

Kilojoules 2030kJ

Protein 34g

Total fat 29g

–Saturated fat 7g

Carbohydrates 20g

–Sugars 11g

Dietary fibre 9g

Sodium 600mg

Calcium 330mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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