Crustless Vegetarian Quiche
45 mins active prep time, 4 servings
Ingredients (included in delivery)
- 1 bunch silverbeet, stalks removed, washed & thinly sliced
- 4 spring onions, thinly sliced
- 1 red capsicum, thinly sliced
- 10 eggs
- 100g parmesan cheese
- 200g semi dried tomatoes, sliced in half
- 150g feta, crumbled
- Mixed salad leaves, to serve
Ingredients (pantry items)
- 1 tbsp olive oil
- 2 tbsp pine nuts (optional)
- Sweet chilli sauce, to serve
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Olive oil, pine nuts (optional), sweet chilli sauce.
Preheat oven to a moderate 180°C. Lightly grease and line base and sides of a round cake pan.
2. Begin to cook vegetables
In a large frying pan, heat olive oil on high. Sauté silverbeet for 1-2 minutes until just wilted. Add spring onion and capsicum cook, stirring for 2 minutes. Arrange in pan.
3. Prepare egg mixture
In a large bowl, whisk eggs together. Add parmesan cheese and season. Pour eggs over vegetable mixture. Top with sundried tomatoes, feta and pine nuts. Bake for 35 minutes until golden and set.
Serve with a side of mixed salad leaves. Drizzle with sweet chilli sauce.