This crustless quiche is great for lunch food during the week, or as an easy lunch option for the family on the weekend. It can be served hot, but also tastes great cold and travels relatively well.
- Prep: 15 Minutes
- Cook: 45 Minutes
- Portions: 6
Ingredients:
- 3 teaspoons of olive oil
- 1 brown onion, diced
- 2 cloves garlic, finely chopped
- 1 zucchini grated
- 1 heaped teaspoon wholegrain mustard
- 1 teaspoon mixed herbs
- 2 cups rocket
- ½ cup frozen peas
- 8 size 7 eggs
- 2 tablespoons cottage cheese
- ½ cup grated Noble (reduced fat tasty) cheese
- Salt and pepper to taste
- salad greens (Optional)
- tomato relish (Optional)
Method:
- Preheat the oven to 180◦C fan bake
- Using a paper towel, grease a square or rectangular oven dish with a teaspoon of the olive oil. Set aside
- Add the remaining olive oil to a pan and gently cook the onion over a low to medium heat until softened (approximately 5 minutes)
- Add the garlic and cook for a further minute
- Add the zucchini, mustard, herbs, rocket and peas and cook for 1 minute. Set the vegetable mix aside
- Beat the eggs in a separate bowl until incorporated. Season with salt and pepper
- Add the cottage cheese, grated Noble cheese and vegetable mix to the eggs and mix to incorporate
- Transfer the mixture to the oven dish and cook for 45 minute or until cooked through (insert a knife into the centre of the crustless quiche – there should be no runny egg mixture once it is cooked). Set aside to cool for 10 minutes, then run a knife around the edge before cutting into portions
- Serve with a small side salad and a teaspoon of tomato relish or just eat by itself
