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.

Recipe «Mushroom and broccollini crustless quiche» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.