Broccoli Quiche
Prep
20 min
Cook
45 min
Serves
8
Skill
Vegetarian
.png?format=webp&width=1376 "Broccoli Quiche")
Prep
20 min
Cook
45 min
Serves
8
Skill
Veggie-packed quiche is perfect for serving at an Easter brunch – and don’t forget to pack leftovers into lunchboxes for a wholesome meal the next day too.
Ingredients
- 4 Weet-Bix, finely crushed
- 2 Tbsp margarine, melted (40g)
- 1/4 cup grated parmesan cheese (25g)
- 1 Tbsp olive oil
- 1 large onion, diced
- 1/2 tsp salt
- 2 cups finely chopped broccoli (200g)
- 1/2 tsp sweet paprika
- 1/4 tsp pepper
- 1/2 cup So Good Unsweetened Almond Milk (125ml)
- 8 eggs
- 1 Tbsp grated parmesan cheese, additional (8g) To Serve
- Super simple salad – mixed greens, cherry tomatoes, cucumber, carrot
Nutrition per serving
882 kJ
energy kj
11 g
protein
4 g
saturated fat
3.5 g
dietary fibre
8 g
carbohydrate
3 g
sugars
392 mg
sodium
Method
- Drizzle olive oil into a large skillet over medium heat. Add onion and salt, and sauté 5 minutes until onion has started to soften. Add paprika and black pepper and stir to combine.
- Add broccoli, and cook a further 5 minutes until broccoli is bright green and onions are starting to turn golden. Remove pan from heat and cool to room temp.
- Preheat oven to 180°C (350°F). Lightly coat a 23cm quiche dish or tart pan with cooking oil spray.
- Combine Weet-Bix and 1/4 cup parmesan in a bowl. Add melted margarine and mix well. Press mixture into an even layer over the base of the prepared dish. Place on a rimmed oven tray, and bake 8 - 10 minutes until golden.
- Whisk eggs and So Good milk until very smooth. Add cooled veggies to egg mixture and stir well.
- Pour filling into the baked crust. Smooth surface, and sprinkle with additional 1 Tbsp parmesan. Bake 45 - 50 minutes, until the centre is puffed and golden.
- Cool at least 1 hour before slicing. Serve warm or at room temperature, with a simple green salad.
- 4 Weet-Bix, finely crushed
- 2 Tbsp margarine, melted (40g)
- 1/4 cup grated parmesan cheese (25g)
- 1 Tbsp olive oil
- 1 large onion, diced
- 1/2 tsp salt
- 2 cups finely chopped broccoli (200g)
- 1/2 tsp sweet paprika
- 1/4 tsp pepper
- 1/2 cup So Good Unsweetened Almond Milk (125ml)
- 8 eggs
- 1 Tbsp grated parmesan cheese, additional (8g) To Serve
- Super simple salad – mixed greens, cherry tomatoes, cucumber, carrot
Nutrition per serving
882 kJ
energy kj
11 g
protein
4 g
saturated fat
3.5 g
dietary fibre
8 g
carbohydrate
3 g
sugars
392 mg
sodium
- Drizzle olive oil into a large skillet over medium heat. Add onion and salt, and sauté 5 minutes until onion has started to soften. Add paprika and black pepper and stir to combine.
- Add broccoli, and cook a further 5 minutes until broccoli is bright green and onions are starting to turn golden. Remove pan from heat and cool to room temp.
- Preheat oven to 180°C (350°F). Lightly coat a 23cm quiche dish or tart pan with cooking oil spray.
- Combine Weet-Bix and 1/4 cup parmesan in a bowl. Add melted margarine and mix well. Press mixture into an even layer over the base of the prepared dish. Place on a rimmed oven tray, and bake 8 - 10 minutes until golden.
- Whisk eggs and So Good milk until very smooth. Add cooled veggies to egg mixture and stir well.
- Pour filling into the baked crust. Smooth surface, and sprinkle with additional 1 Tbsp parmesan. Bake 45 - 50 minutes, until the centre is puffed and golden.
- Cool at least 1 hour before slicing. Serve warm or at room temperature, with a simple green salad.