Veggie Quiche

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Veggies for an easy-to-make veggie quiche! A recipe that uses soy milk creamer and a gluten-free puff pastry; Savor a light and well-balanced meal.

Veggie Quiche

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Servings: 6

Course: Main Course, Side Dish, Starter

Calories: 289

Ingredients Method

Ingredients

  

• 1 Gluten-free Puff Pastry sheet Homemade or Ready-to-use
• 200 g Mushrooms
• 100 g Snow Peas
• 120 g Cherry Tomatoes
• 200 ml Soy milk creamer (or soy milk)
• 3 Eggs
• Chives
• Salt and Pepper

Method

 

1. Preheat the oven at 180°C
2. Press the pastry into a 9-inch shallow pie tin;
   
3. Blind bake the pastry for 10-15 minutes (tip: use baking beans or baking chain);
   
4. Quickly peel or brush clean the mushrooms; slice;

   Wash and dry the tomatoes; cut in halves;
   
5. Wash and dry the snow peas; cut into half-inch sized pieces;
   
6. Mince the chives;
   
7. In an oil-free frying pan, heat quickly the mushrooms to allow them to sweat and dry a little bit; let them drain in a colander to remove excess water;
   
8. In a large bowl, pour the soy milk creamer and crack the eggs; season with salt and pepper;
   
9. Whisk until the mixture is well frothy;
   
10. Add in the mixture the mushrooms and the snow peas; add some of the chives; combine;
    
11. Pour the filling into the pastry; arrange the tomatoes; sprinkle with chives and aromatic herbs;
    
12. Bake for 40-45 minutes until well golden;
    
13. Enjoy!
    

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