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Crustless Veggie Quiche

August 23, 2021, Sally Dorling

Crustless Quiche – #itsathing

If you’re going less or low carb but really enjoy a quiche in your life, then this is the recipe for you. Made using our delicious JUST ADD … Spicy Peri Peri seed mix, this vegetarian option makes for a great lunch or a perfect midweek supper – and you don’t miss the pastry crust one iota!

Serves 4 – 6

You will need a 10″ quiche dish (deep if possible)

Ingredients

  • 6 medium eggs
  • 300g Greek style natural yogurt (we use Tims Dairy)
  • 2 large portobello mushrooms
  • a bunch of spring onions
  • freshly chopped handful of parsley and coriander
  • 100g of Goat’s cheese – such as feta
  • Salt & pepper
  • Spicy Peri Peri mix
  • Extra toasted pine nuts to sprinkle (optional)

Method

Grease your quiche dish with butter paper. Heat the oven to 190C.

Chop your mushrooms and onions, gently saute in a little olive oil until nicely browned. Season with salt and pepper and stir in the fresh herbs at the end.

Beat the eggs with the yogurt until smooth. Spread out the cooked mushroom mixture on the base of your dish, pour over the egg mixture then dot chunks of feta or goats cheese across the quiche.

Cook in the oven for 20-25 minutes or until just turning golden. Remove from the oven and liberally sprinkle spicy peri peri seeds over the top straight away (with some toasted pine nuts if you want to).

Leave to stand for 10 minutes then serve with a crisp green salad – superb!

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