Roasted Tomato & Asparagus Crustless Quiche

4
Servings
15m
Prep Time
55m
Cook Time
1h 10m
Ready In


"From Australian B.H.&G Diabetic Living May/June 2018."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 200C fan forced.

Step 2

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.

Step 3

Reduce oven tempe3rature to 180C fan forced.

Step 4

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.

Step 5

Spray a 20cm (base measurement) pie plate with cooking spray.

Step 6

Pour egg mixture into pie plate and bake for 40 minutes or until set and light golden brown.

Step 7

Sprinkle with cheese and serve with spinach leaves.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Very tasty and a really nice presentation. I really enjoy crustless quiches and this one did not disappoint with the addition of asparagus and tomato.

(24 Oct 2018)