Tomato and basil crustless quiche

This delicious quiche is quick and easy to make, and can be enjoyed hot or cold.

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

6 eggs

¹⁄³ cup reduced-fat milk

1 cup cottage cheese

Handful fresh basil leaves

¹⁄³ cup semi-dried tomatoes, chopped

2 red capsicums, sliced

400g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained and rinsed

½ cup chopped walnuts

²⁄³ cup grated parmesan

8 cherry tomatoes, cut in half

¼ cup chopped fresh flat-leaf parsley, to serve

4 cups baby spinach

4 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part extra-virgin olive oil)

Instructions

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

2 Arrange semi-dried tomatoes, capsicum, chickpeas and walnuts in prepared oven dish.

3 Pour over the egg mixture, carefully top with cherry tomato halves and sprinkle over parmesan. Bake, uncovered, for 35 minutes, or until set and lightly golden (cover with foil if the top is browning too much while cooking).

4 Sprinkle quiche with parsley and serve with spinach tossed in balsamic dressing.

HFG tip

This quiche can be served hot or cold – it’s delicious either way!

Nutrition Info (per serve)

Calories 670 cal

Kilojoules 2800 kJ

Protein 42.5 g

Total fat 47 g

Saturated fat 10 g

Carbohydrates 32 g

Sugar 15 g

Dietary fibre 15 g

Sodium 907 mg

Calcium 407 mg

Iron 4.1 mg

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.