Spinach and Cheese Quiche. Traditionally quiche is usually made with lots of cheese, heavy cream, and eggs. It also has a pastry dough as crust. So it is normally a very calorie-dense dish.
Below is a recipe that shows you how to have a healthier version quiche as it slashes off the heavy cream, uses low fat milk and replacing the crust with wholemeal bread.
You can serve this Spinach and Cheese quiche with roasted potatoes, mixed salad with balsamic vinegar or tomato soup as sides, either for breakfast or lunch.
This is an easy to make dish, fun to cook together with the children as part of their learning playtime experience.
Prep time 10 mins
Cook time 30 mins
Ingredients for Spinach and Cheese Quiche
- 50 g baby spinach, roughly chopped (broccoli would also goes well with this recipe. About 1/2 cup of florets. I have replaced mine with 1/2 cup of green peas)
- 6 cherry tomatoes, cut into halves
- 1 clove garlic, minced
- 1/2 onion, chopped
- 1 slice of wholemeal bread, chopped into pieces
- 1 cup parmesan cheese, grated (90 g). If you like lots of cheese, otherwise reduce to half a cup
- 1/2 cup low fat milk
- 4 eggs
- Pepper, to taste
Instructions to make Spinach and Cheese Quiche
- Prepare the ingredients.
- Preheat oven to 180 degrees.
- Grease a 6-tin muffin tray.
- Whisk the egg and pepper in a bowl until bubbles appear.
- Add the tomatoes, spinach/broccoli/peas, onions, garlic, milk and cheese to the eggs and stir well to combine.
- Press in the chopped bread into the prepared muffin holes of the tray and spoon the mixture into each hole.
- Put the muffin tray into the preheated oven and bake for 30 mins or until firm to touch.
- Cool in the pan for 5 mins before turning to the wire rack to cool further.