Easy Healthier Crustless Quiche
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Lower the carbs in your favourite quiche by making it crustless. Load up the filling with nutritious veggies and salmon and you’ll have a delicious, wholesome lunch or dinner served with a Garden Salad
Recipe by Australia's best
- 0:10 Prep
- 0:40 Cook
- 4 Servings
Recipe by Australia's best
Ingredients
- 2 tsp olive oil
- 1 brown onion, diced
- 1 zucchini, grated
- 1/2 cup frozen peas
- 6 eggs
- 1/2 cup milk
- 1 tbsp dill, chopped
- 1 tbsp parsley, chopped
- 50g baby spinach
- 95g tin pink salmon, drained
- 40g parmesan, grated
Method
- Preheat oven to 180C / 160Cfan-forced. Grease a round pie dish.
- Heat oil in a frypan over medium heat. Cook onion for 3-4 minutes until soft. Add zucchini and peas and cook for a further 2 minutes. Set aside.
- In a large bowl, whisk eggs with milk and herbs. Add onion mixture and stir to combine. Pour half into prepared pie dish, top with spinach and salmon then pour over remaining egg mixture. Sprinkle with parmesan. Bake for 30-40 minutes until just set.
