I remember buying broccoli and tomato quiche purely because I was intrigued about the marriage of the 2 main ingredients and of course in my mind, they just shouldn’t go together but oh boy was so wrong! Needles to say, this became one of my absolute favorites.
This Broccoli & Tomato Quiche is my very own crustless take on this fantastic quiche but without the pastry making this Broccoli and Tomato Quiche so much more health.
This quiche quite easy to make and tastes absolute fabulous.
SW Broccoli & Tomato Quiche
Course: Video Recipes8-12
servings10
minutes25
minutesIngredients
6 Large eggs.
3 Tbsp. Quark or Cottage Cheese)
1 Small broccoli head (split into small florets)
5 Medium tomatoes.
100g 50% reduced-fat cheddar. (3 ½ Syns – 25g if not used as a HexA choice)
1 Medium onion (Finely sliced).
1 Garlic clove (crushed).
50ml Tap water.
One-Cal spray olive oil.
1 Tsp. salt.
½ Tsp. Ground black pepper
Directions
- Pre-heat the oven to 170C and line your baking tray or quiche dish with parchment paper and set aside.
- Bring a small pan to the boil and place the broccoli florets into the water, boiling for 2 minutes then remove to a bowl of cold water for a few minutes to halt the cooking.
- Bring a frying pan or skillet to medium heat, spray with One-Cal spray olive oil and add the onions, allow to cook out for 2 minutes.
- Add the crushed garlic and a pinch of salt and continue to cook out until the onions become soft and translucent. (If the pan becomes dry, use a little water to help soften the onions). Set aside.
- Drain the broccoli with a sieve to remove any excess water and set it aside.
- Slice a few tomatoes, approximately 10mm in thickness and pat dry with a kitchen towel.
- Sprinkle 1/3 of the reduced-fat cheddar cheese over the base of the baking tray/quiche dish and place a layer of sliced tomatoes on top of the cheese base. (Leave a space between each of the tomatoes)
- Layer your cooked onions over the tomatoes, spreading evenly across the tray/dish then top with the broccoli florets.
- Sprinkle 1/3 of the reduced-fat cheddar cheese over the tomatoes and broccoli florets.
- In a large bowl, whisk together 6 eggs, 3 tablespoons of quark (or cottage cheese), a pinch of salt and black pepper until well combined.
- Ladle or gently pour the mixture into the tray/dish and top with the remaining cheddar cheese.
- Place into the middle shelf of the oven and cook for 25 minutes or until the top of the quiche has become golden in colour.
Notes
- NOTE: If using cottage cheese, I like to blitz it first with a couple of eggs until smooth before adding to the mixing bowl.
