lizs84
Full Member
Hi all, I was wandering through sainsbury's and picked up a crustless quiche recipe card and adapted it. Thought I'd share as it sounds nice. Free on EE if using the milk and cheese as your HEXA for the day and you eat a quarter of it.
125 g asparagus tips, halved
300 g frozen broad beans
5 medium eggs, beaten
75 ml fromage frais
100 ml skimmed milk
28 g Italian hard cheese, grated
100 g reduced fat mature cheddar cheese, crumbled
1/2 x 28g pack fresh mint, leaves picked and chopped
Frylight, for greasing
Preheat the oven to 180°C. Put the asparagus and broad beans in a pan of boiling water and cook for 2 minutes. Drain and run under cold water. Pop the broad beans out of their skins (or you can leave them whole) then set the veg aside.
Put the eggs in a bowl and whisk in the fromage frais and milk. Stir in the hard cheese and cheddar cheese along with the asparagus, broad beans and mint.
Grease a 16cm x 26cm baking tin and line with baking parchment. Pour the mixture into the tin and bake for 25-30 minutes, until light golden and set.
Serve wedges of quiche with salad with a drizzle of balsamic vinegar over the top.
Make mini baked egg quiches for a picnic: pour the mixture into a greased 12-hole muffin tin and bake for 15 minutes.
Liz
X
125 g asparagus tips, halved
300 g frozen broad beans
5 medium eggs, beaten
75 ml fromage frais
100 ml skimmed milk
28 g Italian hard cheese, grated
100 g reduced fat mature cheddar cheese, crumbled
1/2 x 28g pack fresh mint, leaves picked and chopped
Frylight, for greasing
Preheat the oven to 180°C. Put the asparagus and broad beans in a pan of boiling water and cook for 2 minutes. Drain and run under cold water. Pop the broad beans out of their skins (or you can leave them whole) then set the veg aside.
Put the eggs in a bowl and whisk in the fromage frais and milk. Stir in the hard cheese and cheddar cheese along with the asparagus, broad beans and mint.
Grease a 16cm x 26cm baking tin and line with baking parchment. Pour the mixture into the tin and bake for 25-30 minutes, until light golden and set.
Serve wedges of quiche with salad with a drizzle of balsamic vinegar over the top.
Make mini baked egg quiches for a picnic: pour the mixture into a greased 12-hole muffin tin and bake for 15 minutes.
Liz
X
