About this recipe:This vegetarian quiche is made without pastry and so is also gluten free. It's packed full of vegetables and doesn't contain many carbohydrates, either. A fantastic dish to make when you are looking for a tasty meatfree main.
2 teaspoons rapeseed oil
100g mushrooms, washed and sliced
170g courgette, cut into thin slices
150g green peppers, cubed
1 onion, finely chopped
1 clove of garlic, finely chopped
450g low fat ricotta or cottage cheese
200g frozen spinach, thawed, drained and squeezed dry
125g feta cheese, crumbled
1 tablespoon fresh parsley, finely chopped
1 1/2 tablespoons fresh thyme, finely chopped
salt and pepper to taste
2 medium-sized tomatoes, seeds removed and diced finely
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Line the bottom of a springform tin with aluminium foil and set aside.
Heat oil in a pan and simmer the mushrooms, courgette, peppers, onions and garlic in it until soft. Drain off any liquid.
Preheat the oven to 180 C / Gas 4.
In a large bowl mix eggs and ricotta. Mix in the spinach, feta, parsley, thyme and season with salt and pepper. Stir into the mushroom mixture.
Pour the filling into the prepared tin and bake in the preheated oven for 45-55 minutes until the edges are lightly browned. Use a knife to check if the quiche is cooked through - stick the knife into the middle. If no filling sticks to the knife, the quiche is ready.
Leave the quiche to stand for 10 minutes then remove the edges of the springform tin and sprinkle diced tomatoes on top.
Fantastic quick and easy dish, delicious cold too. I've put slices of potato as a base layer and a sprinkle of feta on top. For meat lovers chorizo works very well in the mix, add it to the pan with the veg - 01 Oct 2015