Sugar-free, gluten-free and meat-free? What more could you ask of this broccoli and feta crustless quiche? Whip it up for a quick weeknight dinner.

SERVES 2 // COOKING TIME 45 min

INGREDIENTS
75 g broccoli, cut into florets
1 spring onion, finely chopped
2 tsp olive oil
4 medium eggs
50 g feta, crumbled
2 tbsp chopped parsley
Salt and black pepper
Handful cherry tomatoes, halved

METHOD
1. Preheat oven to 200°C.
2. Blanch the broccoli for 3–5 minutes until tender, but not soft.
3. In a pan over medium heat, flash-fry the spring onion in the olive oil for 30 seconds.
4. Arrange the broccoli and spring onions in the bottom of a 20 cm cake tin.
5. Beat together the eggs, feta, parsley and seasoning. Pour this into the cake tin and arrange the tomatoes on top.
6. Bake for 30–35 minutes, until golden on top and set. Serve hot or at room temperature.

Recipe & styling: Chiara Turillie & Amerae Vercueil
Photography: Samantha Pinto // Hmimages.co.za

This goat’s cheese, pea and mint quiche is a flavour combination you simply have to try!

The post Health-conscious broccoli and feta crustless quiche appeared first on MyKitchen.

If you are super active during the day or have a vigorous fitness routine, you’ll need to recharge your batteries with plenty of lean protein and veggies. Enter our vegetarian crustless quiche! Get your protein fix from the eggs and we all know how great broccoli is for you. Plus oats are great for assisting you with maintaining sustained blood glucose levels.

SERVES 4 // COOKING TIME 50 mins

INGREDIENTS
2 tbsp olive oil, plus extra to grease
¼ cup oats
3 leeks, sliced
1 broccoli, broken into florets
6 eggs, beaten
1 cup low-fat milk
⅓ cup grated cheddar
2 tbsp grated Parmesan
20g dill, chopped
20g basil, chopped, plus a few leaves to garnish
Salt and black pepper
4 slices wholewheat bread, toasted, to serve

METHOD
1. Preheat the oven to 180°C and grease a quiche dish.
2. Place the oats in a food processor and blitz to a coarse powder.
3. Heat the oil in a pan over medium heat and fry the leeks for 5 minutes, until soft. Add the broccoli and cook for 5 minutes, until al dente. Transfer to the greased dish and top with oats.
4. Beat together the eggs and milk, then add the cheeses and herbs. Pour over the oats, broccoli and leeks. Season.
5. Cook in the oven for 25–30 minutes, until golden on top and cooked through. Remove and allow to cool slightly.
6. Garnish with basil and serve with wholewheat toast.

The post Broccoli and oat crustless quiche appeared first on MyKitchen.