Mushroom and Broccolini Crustless Quiche

AuthorAnnabel
RatingDifficultyBeginner

This is not your average quiche. Firstly, it doesn't have a base. Most importantly, it's full of healthy goodness and flavour!

ShareSave
Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
 1 tbsp extra virgin olive oil
 1 small red onionfinely diced
 2 cloves garliccrushed
 400 g button mushroomshalved
 1 bunch broccolinitrimmed and chopped
 2 eggs
 4 egg whites
 salt and pepper
  cup reduced fat cheddar cheesegrated
 2 tbsp parmasan cheesegrated
 baby salad leaves, to serve
What are we cooking today?
1

This clever quiche can be a meal and then stored in the fridge as the perfect mid meal snack full of goodness.

Getting started
2

Preheat oven to 200°C.

3

Heat olive oil in a large frypan over moderately high heat.

4

Saute onion and garlic for 2 minutes or until soft.

5

Add mushrooms and broccolini and toss over a high heat for 3 mins or until just beginning to soften.

6

Remove from heat and transfer into a 26 x 3cm quiche dish.

7

Whisk eggs and egg whites together in a jug and season with salt and pepper.

8

Stir through grated cheddar and pour evenly over mushrooms and broccolini.

9

Sprinkle with parmesan and bake for 30 minutes or until puffed and golden.

10

Serve with salad leaves.

Annabelle's tips
11

This quiche can be kept in the fridge for up to 3 days and the freezer for 3 months.

Ingredients

 1 tbsp extra virgin olive oil
 1 small red onionfinely diced
 2 cloves garliccrushed
 400 g button mushroomshalved
 1 bunch broccolinitrimmed and chopped
 2 eggs
 4 egg whites
 salt and pepper
  cup reduced fat cheddar cheesegrated
 2 tbsp parmasan cheesegrated
 baby salad leaves, to serve

Directions

What are we cooking today?
1

This clever quiche can be a meal and then stored in the fridge as the perfect mid meal snack full of goodness.

Getting started
2

Preheat oven to 200°C.

3

Heat olive oil in a large frypan over moderately high heat.

4

Saute onion and garlic for 2 minutes or until soft.

5

Add mushrooms and broccolini and toss over a high heat for 3 mins or until just beginning to soften.

6

Remove from heat and transfer into a 26 x 3cm quiche dish.

7

Whisk eggs and egg whites together in a jug and season with salt and pepper.

8

Stir through grated cheddar and pour evenly over mushrooms and broccolini.

9

Sprinkle with parmesan and bake for 30 minutes or until puffed and golden.

10

Serve with salad leaves.

Annabelle's tips
11

This quiche can be kept in the fridge for up to 3 days and the freezer for 3 months.

Mushroom and Broccolini Crustless Quiche
AuthorAnnabelCategory, , , , DifficultyBeginner
Rating
Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients

 1 tbsp extra virgin olive oil
 1 small red onionfinely diced
 2 cloves garliccrushed
 400 g button mushroomshalved
 1 bunch broccolinitrimmed and chopped
 2 eggs
 4 egg whites
 salt and pepper
  cup reduced fat cheddar cheesegrated
 2 tbsp parmasan cheesegrated
 baby salad leaves, to serve

Directions

What are we cooking today?
1

This clever quiche can be a meal and then stored in the fridge as the perfect mid meal snack full of goodness.

Getting started
2

Preheat oven to 200°C.

3

Heat olive oil in a large frypan over moderately high heat.

4

Saute onion and garlic for 2 minutes or until soft.

5

Add mushrooms and broccolini and toss over a high heat for 3 mins or until just beginning to soften.

6

Remove from heat and transfer into a 26 x 3cm quiche dish.

7

Whisk eggs and egg whites together in a jug and season with salt and pepper.

8

Stir through grated cheddar and pour evenly over mushrooms and broccolini.

9

Sprinkle with parmesan and bake for 30 minutes or until puffed and golden.

10

Serve with salad leaves.

Annabelle's tips
11

This quiche can be kept in the fridge for up to 3 days and the freezer for 3 months.

ShareSave

Pin It on Pinterest

0
    0
    Your Cart
    Your cart is emptyReturn to Shop