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October 20th 2021, Wednesday
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Sun-dried tomato and walnut crustless quiche


This gluten-free, vegetarian quiche with chickpeas and sundried-tomatoes is ready in just 35 minutes 

Instructions

  1. Preheat over to 190°C. Lightly grease a large ovenproof dish. Blitz the eggs, milk and cottage cheese in a food processor or blender until smooth. Season with craked black pepper.
  2. Arrange sun-dried tomatoes, capsicum, chickpeas and walnuts in base of ovenproof dish. Pour over the egg mixture, sprinkle with grated parmesan.
  3. Bake quiche, uncovered, for 30-35 minutes, or until lightly golden. sprinkle with parsley. If the top becomes too golden before it is set, cover with foil/
  4. Whisk balsamic vinegar and 1 tablespoon of olive oil in a small jug. Slice quiche into four portions. Serve with spinach tossed in balsamic dressing.

Ingredients

  • 6 eggs
  • 1/3 cup reduced-fat milk
  • 1 cup cottage cheese
  • 1/3 cup sun-dried tomatoes chopped
  • 2 medium capsicums (1 red, 1 green), sliced
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 1/2 cup chopped walnuts
  • 1/2 cup grated parmesan
  • 1/4 cup chopped flat-leaf parsley, to serve
  • 2 tablespoons balsamic vinegar
  • 4 cups baby spinach

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