Spring vegetable and goat’s cheese crustless quiche
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Time to make:
1 hr 10 mins (Hands-on time: 15 mins, Cooking time: 55 mins)
$3.45 per serve
(at time of publication)
Full ingredients list:
2 capsicums (1 red, 1 yellow), seeded, cut into 1.5cm cubes
1 large zucchini, cut into 1.5cm cubes
250g peeled sweet potato, cut into 1.5cm cubes
150g cooked skinless chicken breast, diced
2 tablespoons reduced-fat milk
2 tablespoons chopped basil leaves
80g goat’s cheese, crumbled
6 cups mixed salad leaves, to serve
2 tablespoons balsamic vinegar
1 tablespoon olive oil
6 slices wholegrain sourdough, toasted, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place capsicums, zucchini and sweet potato on prepared tray; spray with olive oil. Roast for 20 minutes, or until golden and tender. Set aside to cool.
Step 2Whisk eggs and milk together in a large bowl; stir through basil and half of the goat’s cheese.
Step 3Reduce oven to 160ºC. Lightly spray a 22cm-round baking tin with olive oil and line the base and sides with baking paper. Scatter the roasted vegetables and cooked chicken over the base evenly. Pour over the egg. Place the tin on an oven tray.
Step 4Bake for 35–40 minutes, or until golden, puffed and set in the middle. Set aside to cool before cutting into 6 wedges. Serve each quiche wedge with mixed salad leaves drizzled with balsamic vinegar and olive oil, and the toasted sourdough.
Make it gluten free: Serve with gluten-free bread instead of sourdough.
About this recipe
First published: November 2016