Egg and Veggie Quiche

  • Difficulty: Medium
  • one hour and 20 minutes
  • 6 servings

This is a healthy and delicious quiche you can enjoy whether it’s breakfast, lunch, or dinner time. It’s also easy to make, and you can eat it both warm and cold. If you made more than your family can eat for one meal, pack some slices for your lunch break. Add a salad and there you go: you have a satisfying meal!

Ingredients Needed for Egg and Veggie Quiche

2 tablespoons of olive oil
1 small zucchini, cubed
1 red bell pepper, diced
3 garlic cloves, crushed
3 ounces of sun-dried tomato
½ teaspoon dried oregano
4 eggs
3.5 ounces of skim ricotta
¼ cup grated parmesan
2 spring onions, sliced
½ teaspoon butter
1 tablespoon flour
1 puff pastry sheet, thawed
½ teaspoon chili flakes

How to Cook Egg and Veggie Quiche

  1. Heat the olive oil in a skillet. Add the zucchini and fry it for 1-2 minutes, stirring.
  2. Add the red bell pepper, garlic, and sun-dried tomatoes. Also, add salt, pepper, and the dried oregano. Stir and cook further until the vegetables are cooked through. Set them aside.
  3. Whisk the eggs, then add the ricotta, parmesan, spring onion, some salt, and pepper to the same bowl. Whisk to combine all.
  4. Grease with butter and flour a round tart pan. Roll out your puff pastry sheet and then place it into the tart pan, pressing on the bottom and edges. Prick the puff pastry with a fork.
  5. Add the cooked vegetables to the tart pan and spread them in an even layer. Add the whisked eggs all over, then sprinkle chili flakes on top.
  6. Move the pan to the oven and bake for 45 minutes at 350˚F/175˚C.

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