Self Crusting Quiche
INGREDIENTS: (Substitutes in brackets)
4 egg whites
1 cup milk (nut milk, soya milk)
1 cup cheese (optional or vegan)
1/2 cup flour (gf)
150g chicken (ham, bacon, tofu)
1/2 Punnet Cherry Tomatoes, halved
2 Spring onion Stalks, chopped (optional)
2 handfuls Fresh Spinach
1 Cup Frozen peas
1 Capsicum, chopped
Salt & pepper
Pesto (or tomato relish)
Mix all ingredients together in a bowl.
Place mixture into a greased quiche dish.
Add Avocado and tsp's of pesto on top with a extra sprinkle of cheese.
Bake on 180 degrees for about 45mins or until it no longer “jiggles”
Serve or store in an airtight container in fridge for up to 4 days.