Reduced-fat vegetable quiche

Cooking Vegetarian Reduced-fat vegetable quiche

A low-fat vegetarian quiche - what could be better

Lables: Low carb Low fat Low sugar Lower gi Vegetarian Fish free Sesame free Shellfish free Soy free
  1. Preheat oven to 200°C. Place a baking tray into oven.
  2. Line a 3.5cm deep, 23cm (base) loose-base fluted quiche pan with pastry. Trim. Prick base with a fork. Place a sheet of baking paper over pastry. Half-fill with dried beans. Place pan onto hot tray. Bake for 10 minutes. Remove beans. Bake a further 10 minutes.
  3. Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms. Cook for 4 minutes. Add remaining vegetables. Cook for 2 minutes. Cool.
  4. Whisk eggs and milk. Season with salt and pepper. Spread vegetable mixture over pastry. Sprinkle with cheese. Pour over egg mixture.
  5. Reduce oven to 180°C. Return quiche to hot tray. Bake for 30 to 35 minutes or until set. Stand for 10 minutes. Serve.

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2 sheets Pampas Reduced-Fat Puff Pastry
1 tbsp 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
3/4 cup reduced-fat milk
1 1/4 cups grated reduced-fat cheese

Adv

Autors
Preparation time
15
Cooking time
55
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Vegetarian
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