Mushroom and broccollini crustless quiche

Cooking Vegetarian Mushroom and broccollini crustless quiche

This low-fat, vegetarian mushroom and broccollini quiche is great to take on a picnic or for a light evening meal.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Heat olive oil in a large frypan over moderately high heat. Saute onion and garlic for 2 minutes or until soft. Add mushrooms and broccollini and toss over a high heat for 3 mins or until just beginning to soften. Remove from heat and transfer into a 26 x 3cm quiche dish.
  2. Whisk eggs and egg whites together in a jug and season with salt and pepper. Stir through grated cheddar and pour evenly over mushrooms and broccollini. Sprinkle with parmesan and bake for 30 minutes or until puffed and golden. Serve with salad leaves.

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1 tbsp olive oil
1 small red onion, finely diced
2 cloves garlic, crushed
400g button mushrooms, halved
1 bunch broccollini, trimmed and chopped
2 eggs
4 egg whites
Salt & freshly ground black pepper
1/3 cup grated reduced fat cheddar cheese
2 tbsp grated parmesan cheese
Baby salad leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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