- 4 Weet-Bix, finely crushed
- 2 Tbsp margarine, melted (40g)
- 1/4 cup grated parmesan cheese (25g)
- 1 Tbsp olive oil
- 1 large onion, diced
- 1/2 tsp salt
- 2 cups finely chopped broccoli (200g)
- 1/2 tsp sweet paprika
- 1/4 tsp pepper
- 1/2 cup So Good Unsweetened Almond Milk (125ml)
- 8 eggs
- 1 Tbsp grated parmesan cheese, additional (8g) To Serve
- Super simple salad – mixed greens, cherry tomatoes, cucumber, carrot
.png?width=910&height=400&format=webp&quality=95&crop=910%3A400)
Broccoli Quiche
Serves: 8
Prep: 20
Cook: 45
Ingredients
Method
Step 1
Drizzle olive oil into a large skillet over medium heat. Add onion and salt, and sauté 5 minutes until onion has started to soften. Add paprika and black pepper and stir to combine.Step 2
Add broccoli, and cook a further 5 minutes until broccoli is bright green and onions are starting to turn golden. Remove pan from heat and cool to room temp.Step 3
Preheat oven to 180°C (350°F). Lightly coat a 23cm quiche dish or tart pan with cooking oil spray.Step 4
Combine Weet-Bix and 1/4 cup parmesan in a bowl. Add melted margarine and mix well. Press mixture into an even layer over the base of the prepared dish. Place on a rimmed oven tray, and bake 8 - 10 minutes until golden.Step 5
Whisk eggs and So Good milk until very smooth. Add cooled veggies to egg mixture and stir well.Step 6
Pour filling into the baked crust. Smooth surface, and sprinkle with additional 1 Tbsp parmesan. Bake 45 - 50 minutes, until the centre is puffed and golden.Step 7
Cool at least 1 hour before slicing. Serve warm or at room temperature, with a simple green salad.
Tips
- Prepare onion & broccoli mixture in advance, and store in the fridge for up to 2 days before assembling and baking the quiche.
-and-Corn-Frittata(2)2016L.jpg?width=737&height=335&format=webp&quality=95)
The latest nutrition advice, plus health and wellness tips delivered to your inbox monthly