Cheesy veggie quiche with fresh garden salad
Appliance/Function:
Equipment
- 1 Baking dish
- 2 Large bowls
Ingredients
- oil spray
Quiche
- 1 brown onion
- 2 broccoli
- ¾ cup flour
- 1 tsp baking powder
- 6 eggs
- ¾ cup milk
- 100 g feta cheese
- 400 g corn kernels
- ½ cup cheese
Salad
- 1 beetroot
- 2 cups mixed salad leaves
- 2 tsps balsamic vinegar
- 1 tbsp olive oil
- ¼ cup slivered almonds
Instructions
Before you start
- Preheat oven to 200 °C or 180 °C fan bake. Spray a baking dish with oil spray.
Make quiche
- Peel and finely dice 1 brown onioninely chop 2 broccoli. Drain 400 g corn kernels. In a large bowl, whisk together ¾ cup flour, 1 tsp baking powder and season with salt and pepper. Add 6 eggs and ¾ cup milk and whisk thoroughly to combine. Crumble in 100 g feta cheese and add onion, broccoli and corn. Mix until combined.
Bake quiche
- Transfer the mixture to the baking dish and grate ½ cup cheese over top. Bake for 35-40 minutes, until golden and cooked through. Tip: To check if the quiche is cooked, poke the middle with a skewer or the tip of a knife. If it is cooked, it should come out clean.
Make salad
- Peel and grate 1 beetroot, then add to a large bowl with 2 cups mixed salad leaves, 2 tsps balsamic vinegar and 1 tbsp olive oil. Toss all salad ingredients together and season with salt and pepper. Sprinkle ¼ cup slivered almonds over top.
To serve
- Allow the quiche to cool slightly before slicing. Serve the cheesy veggie quiche with the fresh garden salad on the side and tomato sauce.
Nutrition
Calories: 669kcal | Carbohydrates: 72g | Protein: 36g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 296mg | Sodium: 778mg | Potassium: 1636mg | Fiber: 13g | Sugar: 16g | Calcium: 629mg | Iron: 6mg