Zero Flour Veggie Quiche
I've stopped baking quiches, pies and the like for a while now because of all the white flour that goes into them. I came across a too-good-to-be-true flourless quiche recipe and just had to try it. My recipe is a tweaked version of the one if found on the Sally's baking addiction blog.
PS: Before I start the recipe, I apologize of the pie dish I've used. It looks like its been to war and back but I promise none of the damage was done while trying this recipe.
Ingredients:
1/4 of a coloured pepper (roughly chopped)
1 cup steamed broccoli florets
1/2 a medium sized carrot (grated)
1.5 cups sliced button mushrooms
1 green chilli (slit down the middle)
3 egg whites
3 whole eggs
3/4 cup skimmed milk
2 tbsp low fat cheese (grated)
1/2 tsp ground black pepper
3/4 tsp salt
3 small sprigs of celery
4 cloves of garlic (finely chopped)
2 tsp cooking oil
Method:
In a non-stick pan with with a teaspoon of cooking oil, fry the mushrooms with the green chilli and 1/4 teaspoon of black pepper. Once the mushrooms have softened, turn off the heat and drain the water. Set aside.
In a non-stick pan heat one teaspoon of cooking oil and fry the chopped garlic till slightly brown.
Add all the vegetables, celery and cook for 4 to 5 mins. Set aside.
Pre-heat the oven to 200°C and lightly grease a 9 inch pie dish with cooking oil.
In a large bowl, whisk the eggs, egg whites, milk, salt and pepper until thoroughly combined.
Arrange the vegetables in the pie dish, top with the grated cheese and over this, pour the egg mixture.
Leave in the oven to bake for 45 to 55 minutes, until the filling is set and doesn't wobble. Once out of the oven, cool for 10 minutes before slicing and serving.
Suggestion: You can use just about any vegetable but make sure they are cooked and drained of the water they contain before placing in the pie dish.
