Crustless Cheeseless Broccoli Quiche

Number of Servings: 4-6


1 small brown onion, finely diced
1 broccoli head (yield: ~300g florets)
1tsp olive oil
1/2tsp Italian herbs seasoning
2 eggs
300ml egg whites
80ml almond/soy/skimmed milk
2tsp dijon mustard
1/2tsp garlic granules
1/4tsp salt
1/4tsp ground black pepper

1 Cook broccoli florets in boiling water for 5 minutes. Drain well. Preheat oven to 180c.

2 Add oil to the pan and sauté onion until translucent. Season with dried herbs. Add broccoli and cook for another 1 minute.

3 In a mixing bowl, whisk together all remaining ingredients until well combined.

4 Slightly coat a 23cm fixed base quiche pan with non-stick cooking spray. Pour into the pan broccoli mixture, followed by the egg mixture. Make sure everything is evenly spread. Bake for 30 minutes.

Let it cool and serve warm!

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