Crustless Vegetable Quiche - Low-Calorie Spinach Pie
A light and nutritious vegetable pie-like dish, without pastry, featuring a medley of vibrant vegetables, cheese, eggs, and milk
Ingredients
- 450 g spinach
- 1 courgettes
- 250 g mushrooms
- 2-3 roasted peppers
- 4 cloves garlic
- 4 eggs
- 120 ml milk
- 80 ml plain yoghurt
- 3 tbsp double cream
- black pepper to taste
TOPPING
- 75 -100 g mozzarella
Instructions
- Boil water in a pot. Add cleaned spinach and let it wilt. Remove from heat. Drain spinach in a colander, rinsing with ice-cold water. Set aside.
- In a frying pan, heat oil. Add finely chopped mushrooms and cook until the water evaporates. Add crushed garlic in the last 30 seconds of frying.
- Grease a baking dish. Arrange roasted pepper pieces at the bottom, followed by fried mushrooms, finely chopped spinach, and sliced courgettes on top.
- Beat together eggs with yoghurt, cream, and milk. Add salt and pepper. Slowly pour the mixture over the courgettes.
- Bake in a preheated oven at 175°C for about 30-40 minutes or until the cheese is golden brown.
- Cool, slice into pieces, and serve with tomato salad.
Notes
The calorie count provided is an approximation and may vary depending on factors such as ingredient brands and serving sizes.
The recipe yields 9 servings, each cut into squares measuring approximately 7 cm x 7 cm. Based on this, each portion is estimated to contain around 166 calories.
The recipe yields 9 servings, each cut into squares measuring approximately 7 cm x 7 cm. Based on this, each portion is estimated to contain around 166 calories.