Roasted Tomato & Asparagus Crustless Quiche
October 12, 2018
"From Australian B.H.&G Diabetic Living May/June 2018."
- Serving Size: 1 (302 g)
- Calories 330.6
- Total Fat - 18.9 g
- Saturated Fat - 8.6 g
- Cholesterol - 440.9 mg
- Sodium - 496.9 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 2.6 g
- Sugars - 4 g
- Protein - 28.6 g
- Calcium - 501.5 mg
- Iron - 3.8 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.2 mg
Preheat oven to 200C fan forced.
Line a roasting pan with baking paper and arrange asparagus and tomatoes, cut side up, in a single layer over roasting pan and spray with cooking spray and then roast for 10 to 12 minutes or until browned and the tomatoes are soft and set aside to cool.
Reduce oven tempe3rature to 180C fan forced.
Whisk eggs in a large bowl and add the cottage cheese, onion, flour, rosemary and pepper and stir well and then stir in the asparagus and tomatoes.
Spray a 20cm (base measurement) pie plate with cooking spray.
Pour egg mixture into pie plate and bake for 40 minutes or until set and light golden brown.
Sprinkle with cheese and serve with spinach leaves.
Tips & Variations
No special items needed.