Crustless Vegetable Quiche Recipe
Eggs provide the perfect proportion of fats, proteins, vitamins and minerals needed to sustain you throughout your day. Try this Vegetable Quiche today.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 8 eggs
- 125mL almond milk
- Handful basil leaves
- 1 thyme sprig, leaves picked
- ½ tsp ground cumin
- ½ tsp Celtic sea salt
- 2 tbsp nutritional yeast flakes
- 10 asparagus spears, cut into 2.5cm lengths
- 2 cups sautéed chopped mixed vegetables, such as leek, red onion, garlic, baby spinach, zucchini, red capsicum, cherry tomatoes & rocket
- Mint leaves, to garnish (optional)
Method
- Preheat oven to 180ºC. Grease 22cm pie dish or ovenproof frying pan.
- Whisk eggs well in large bowl, then whisk in almond milk, herbs, cumin, salt and yeast flakes.
- Lightly sauté asparagus. Evenly scatter asparagus and sautéed vegetables around pie dish and pour egg mixture over top.
- Transfer to oven and bake for 25–30 mins or until quiche is set in the middle and top is puffy and lightly browned.
- Enjoy warm or at room temperature, garnished with mint if desired.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
