Low Carb Crust-less Veggie Quiche
Recipes > Savoury Biscuits, Muffins and LoavesThis low fodmap, low carb, low fat, crust-less veggie quiche makes for a lovely light lunch with a salad or a super healthy dinner served with veggies. Make as one large quiche or as 6 individual quiches.
Ingredients
- ½ cup zucchini, finely chopped
- ½ cup red pepper, deseeded, finely chopped
- 2 teaspoons olive oil
- 1 cup baby spinach leaves
- 3 eggs + 3 egg whites
- ½ cup low fat lactose free milk
- ¼ cup reduced fat cheddar cheese
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
Method
- Preheat oven to 180°C and lightly oil a 6 capacity muffin tin
- In large skillet over medium heat, add zucchini, red pepper and 2 teaspoons olive oil. Sauté vegetables while stirring for about 5 minutes.
- Top vegetables with spinach and cook to wilt spinach. Remove from heat, and drain any excess liquid from mixture.
- In medium bowl, add eggs, milk, cheddar and Italian seasoning. Whisk ingredients until blended.
- Divide veggie mixture evenly amongst the muffin tins.
- Top with egg mixture filling until about ¾ full. (Don't fill to very top as mixture does expand a bit)
- Place in oven and bake for about 25-30 minutes or until eggs are set and cooked through.
- Let cool for about 10 minutes
- Run a butter knife around the ‘quiche’ to loosen and remove.