Low-fat Veggie Quiche
Another vegetarian option where you don’t miss the meat at all! I love puff pastry but it’s not overly healthy so I try and limit my intake to a little bit on quiches. This recipe’s great because you can take it anywhere and eat it cold.
Preparation Time: 10 minutes
Cooking Time: 60 minutes
What you need
2 sheets Reduced-Fat Puff Pastry
1 tablespoon 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
Directions
-Line a deep quiche tray with pastry and trim. Prick the base with a fork. Place a sheet of baking paper over pastry. Half-fill with dried beans.
-Bake for 10 minutes in an oven at 200°C. Remove beans and bake another ten minutes.
-Fry mushrooms in a pan with oil for a few minutes, then add remaining vegetables and cook for 2 minutes.
-Whisk eggs and milk together and season with salt and pepper. Spread veggie mix over pastry and sprinkle with cheese. Pour over egg mixture.
-Reduce oven to 180°C, return quiche to hot tray. Bake for 30 minutes or until set.
-Let stand for ten minutes then serve.
