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Self Crusting Quiche

INGREDIENTS: (Substitutes in brackets)

6 eggs

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


ON TOP:

Pesto (or tomato relish)

1/2 Avocado

Cheese


METHOD:

  1. Mix all ingredients together in a bowl.

  2. Place mixture into a greased quiche dish.

  3. Add Avocado and tsp's of pesto on top with a extra sprinkle of cheese.

  4. Bake on 180 degrees for about 45mins or until it no longer “jiggles”

  5. Serve or store in an airtight container in fridge for up to 4 days.

 

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