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Silverbeet & Zucchini Quiche
28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Dinner, Lunch, Main Course
Servings
1
Ingredients
1
teaspoon
extra-virgin olive oil
1/2
brown onion
finely chopped
1
clove
garlic
crushed
1/2
zucchini
grated
1/2
carrot
grated
1/2
cup
silverbeet
finely chopped
2
free range eggs
1/2
tablespoon
wholegrain mustard
1/4
cup
parmesan cheese
finely grated
1/2
Lebanese cucumber
cut into chunks
1/2 to
matoes diced
1/4
red onion
thinly sliced
1/4
avocado
chopped
1/4
cup
fresh parsley
chopped
1
teaspoon
apple cider vinegar
salt & pepper
to taste
Instructions
Preheat oven to 190°C and brush a pie dish with oil.
Heat a frypan over medium heat with oil and cook onion for a few minutes until onion begins to soften.
Add garlic, zucchini, carrot and silverbeet and sauté for a few more minutes until cooked. Set aside to cool.
Combine eggs, mustard and 3/4 of the parmesan, season with salt and pepper and stir through vegetable mix.
Pour mixture into prepared pie dish, top with remaining cheese and bake for 25 minutes or until set.
Toss cucumber, tomato, red onion, avocado, parsley and vinegar, season with salt and pepper and serve with pie.