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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Course: Main Course, Side Dish, Starter

Preparation: Easy

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Serves: 6

Calories: 289kcal

Daily Value: 16%

Calories: 289kcal | Carbohydrates: 23g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 154mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 18mg | Calcium: 72mg | Iron: 2mg

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

MetricUS Customary

Instructions

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

  Wash and dry the tomatoes; cut in halves;
  
• Wash and dry the snow peas; cut into half-inch sized pieces;
  
• Mince the chives;
  
• 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;
  
• In a large bowl, pour the soy milk creamer and crack the eggs; season with salt and pepper;
  
• Whisk until the mixture is well frothy;
  
• Add in the mixture the mushrooms and the snow peas; add some of the chives; combine;
  
• Pour the filling into the pastry; arrange the tomatoes; sprinkle with chives and aromatic herbs;
  
• Bake for 40-45 minutes until well golden;
  
• Enjoy!
  

Calories: 289 kcal | Carbohydrates: 23 g | Protein: 8 g | Fat: 18 g | Saturated Fat: 5 g | Cholesterol: 82 mg | Sodium: 154 mg | Potassium: 285 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 529 IU | Vitamin C: 18 mg | Calcium: 72 mg | Iron: 2 mg

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