CRUSTLESS VEGGIES QUICHE – Tasty Thursday

French Cuisine is known as one of most fattening and high in calories.

Well as a French I’m going to share with you my Best Recipe for a Healthy Quiche. But this time let’s cut down the calories by removing the Puff Buttery Pastry. This is a dish that I’m at least doing once a week… but as far as I remember, (since I started my Healthy Journey, 4 years ago… I have never used Puff Pastry again for my quiches) Better I have managed to change my Mum’s habit about it too. You will realize soon that the Pastry is totally unnecessary.

Again whatever Veggies I’m using you can off course use the one of your choices.

Make 4 Large Servings or 6 Servings.

It is a good M3 or M5 served with Mixed Salad/ Avocado Salsa/ Tomato-Mozza.

Ingredients:

• 1 broccoli, cut in mini florets

• 1 onion sliced

• Around 10 cherry tomatoes, chopped

• 2 cloves roasted garlic, chopped

• 1 Tablespoon ground thyme (or fresh chopped)

• 3 large eggs

• 3 large egg whites

• 3/4 cup of oats milk (or almond, soy)

• Salt & pepper

• 2/3 cup shredded cheese (mozzarella or special pizza)

• 2 Tablespoons grated parmesan cheese

Directions:

• Heat a large skillet over medium-high heat. Add 1tbsp of Olive oil and throw broccoli, onion, roasted garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.

• Preheat oven to 200C degrees. Apply a little bit of Olive Oil in a pie pan or square pan. Set aside.

• In a large bowl, whisk the eggs, egg whites, oats milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pie pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.

• Bake for 25-30 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.

• This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

• Make it ahead: Baked quiche freezes well, up to 2 months. Pre-cook the night before and bake at 180C to warm up for 20 minutes.

Additional Notes:

Another version that I like to do is to Make with Leeks (at least 3 stick for that recipe) and 3 sliced of Parma Ham sliced in strips.

YUM YUM YUM!

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