A lighter and healthier version of your regular quiche. You can add your favorite roasted vegetables and any cheese of your choice - I recommend feta cheese.
Ingredients
3 cups of roasted vegetables (I made this with mushroom, red pepper, broccoli, cauliflower, and zucchini)
1 cup of shredded spinach
6 eggs
1/2 cup milk
100g crumbled feta cheese
Store-bought puff pastry
1/2 tsp oregano
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
Directions
Preheat oven to 180c/350f.
On a large baking tray, place vegetables and drizzle olive oil on top. Season with salt, pepper, and one minced garlic clove. Roast vegetables for 20 minutes and set to aside to cool.
In a large bowl, whisk eggs, and mix in spinach, milk, feta cheese, and spices. When the roasted vegetables have cooled, mix them in.
Place puff-pastry in a round quiche tin and poke the bottom with holes to allow air in the pastry while it bakes.
Pour roasted vegetable and egg mix into the quiche tin.
Bake quiche for 40-45 minutes, or until the quiche has set.
-- Notes --
For a denser and cheesier quiche, you can substitute the milk with heavy cream and the feta with Gruyere cheese
©Fat gabs original recipe.
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