Sun-dried tomato & walnut crustless quiche
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Time to make:
$5.00 per serve
(at time of publication)
Full ingredients list:
¹/³ cup reduced-fat milk
1 cup cottage cheese
¹/³ cup sun-dried tomatoes, chopped
2 medium capsicums (1 red, 1 green), sliced
1 x 400g can no-added-salt chickpeas, rinsed, drained
½ cup chopped walnuts
½ cup grated parmesan
¼ cup chopped flat-leaf parsley, to serve
2 tablespoons balsamic vinegar
4 cups baby spinach
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 190°C. Lightly grease a large ovenproof dish. Blitz the eggs, milk and cottage cheese in a food processor or blender until smooth. Season with cracked black pepper.
2 Arrange sun-dried tomatoes, capsicum, chickpeas and walnuts in base of ovenproof dish. Pour over the egg mixture, sprinkle with grated parmesan.
3 Bake quiche, uncovered, for 30–35 minutes, or until lightly golden. Sprinkle with parsley. If the top becomes too golden before it is set, cover with foil.
4 Whisk balsamic vinegar and 1 tablespoon of olive oil in a small jug. Slice quiche into four portions. Serve with spinach tossed in balsamic dressing.
About this recipe
First published: October 2019