Crustless vegetable quiche
Recipe by Gillian Leahy
Slimming World
A WORD FROM THE CHEF
We’ve done away with the pastry to create a cheesy, vegetable-packed quiche you can put on the menu any day of the week. It’s equally good eaten hot or cold. It takes an hour to prepare and cook.
INGREDIENTS
Low-calorie cooking spray
One red pepper, deseeded and finely chopped
200g broccoli florets, roughly chopped
A courgette, cut into 1cm dice
Four spring onions, finely chopped
Six eggs
One garlic clove, peeled and crushed
1tsp dried mixed herbs
120g Cheddar cheese, grated
2tbsp finely chopped fresh flat-leaf parsley, to garnish
METHOD
Preheat the oven to 180°C/Gas 4.
Spray a large frying pan with low calorie cooking spray and sauté the peppers, broccoli and courgettes for 6-8 minutes over a medium heat or until just tender. Remove from the heat, add the spring onions and set aside.
Beat the eggs with the garlic, dried herbs and half of the cheese and season well.
Lightly spray a round pie dish with low calorie cooking spray and add the vegetables. Pour over the egg mixture and sprinkle with the remaining cheese. Bake in the oven for 30-35 minutes or until just set. Garnish with the parsley and serve warm or at room temperature.
ABOUT THE CHEF
Gillian Leahy is the Slimming World consultant for the Virginia area. Her group sessions are on Wednesdays in Virginia Rugby Club at 9:30am, 5:30pm and 7:30pm
You can contact Gillian on 086-3682507.
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