Tag Archives: eggs

Spinach, Zucchini, Broccoli & Mushroom Quiche

8 Jul

SPINACH, ZUCCHINI, BROCCOLI & MUSHROOM QUICHE

** WHAT YOU WILL NEED **

- 1 small zucchini, diced
- 1 cup baby spinach
- 3 large mushrooms, sliced thinly
- 2 cups broccoli florets
- 1 tablespoon tomato paste
- 1 tablespoon minced chilli
- 1 tablespoon minced garlic
- Ground pepper to taste
- 4 eggs
- 1/4 cup milk
- 1/2 cup ricotta cheese spread
- 1.5 sheets short crust pastry
- Oil for frying
- Melted margarine or butter for glazing

** WHAT TO DO **

  1. Pre-heat your oven to Moderate and grease a round 30cm baking dish or tin.
  2. Line your greased dish with a sheet of pastry.
  3. Use the extra 1/2 sheet of pastry to cover any gaps, then roll the pastry edges over to create a crust.
  4. Lightly steam the broccoli until the stems are just tender.
  5. In a frypan with a small amount of oil, add your garlic, chilli and tomato paste.
  6. Stir until combined then add the zucchini, steamed broccoli and the mushrooms.
  7. Ensure all the vegetables are coated well with the garlic, chilli and tomato paste.
  8. Cool until the vegetables soften but not so much they become mush.
  9. Add in the spinach leaves at the last minute and cook until just wilted.
  10. Remove the vegetables from the heat and stir in the ricotta.
  11. In a bowl whisk together the eggs with the milk.
  12. Place the vegetables in bottom of the pastry lined dish and cover with the egg mixture.
  13. Season with the cracked pepper and add some grated cheese.
  14. Brush the pastry edges with the melted butter and cook in a moderate oven for around 25 minutes or until the egg sets.

If you notice the pastry becoming too brown while the egg still remains runny, cover the crust with foil and continue to cook. Serve hot or cold. This recipe serves around 6. Enjoy!

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Easy 180 Calorie Veggie Egg Pies

15 Aug

180 CALORIE VEGGIE EGG PIES

What you will need…
2 Free Range eggs
1/2 cup skim milk
4 Tablespoons of Light Ricotta/Cottage Cheese
1 Tomato, very ripe and diced roughly
1 cup baby spinach leaves
1/2 white onion, diced finely
1 tablespoon Minced Chilli
1 Tablespoon Minced Garlic
1 teaspoon Olive Oil, for frying

What to do…
Preheat oven to moderate
Heat oil in the frypan add the chilli, garlic and onion.
Cook until onion becomes transparent.
Add in the tomato and spinach. Cook until the spinach wilts.
Remove from the heat and stir in the ricotta or cottage cheese.
In a small bowl whisk together the eggs and milk.
Spoon the vegetable and cheese mixture evenly into 2 small baking dishes and pour over the whisked eggs and milk.
Season if desired and bake in the oven for about 15 minutes or until the egg has set.
Serves 2 and has approx. 180 Calories per serve!

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