Tuesday, April 5, 2016

Delicious and Easy Mini Crustless Quiches!

Dear Reader,

For this quiche recipe, I did two types, for the healthy and the "I eat anything as long as it is delicious" people.  :) One thing remains though, even the "unhealthy" version is relatively healthy because I opted out of using a pastry crust. This is to be served on a bed of salad leaves as a lunch or light supper. It is made in 30 minutes from start to finish, and so you can make this before work, or after work, during your work lunch, or any time you please. There is no preparation needed except having all your ingredients available.

Crustless Quiche - Healthy Version (Serves 2)


1 tbsp of Green Onion
10ml of ghee (clarified butter)
5ml of ghee to add to eggs.
60g zucchini (spaghetti)
2 button mushrooms finely chopped
4 eggs (2 per person)
4 leaves of fresh coriander for fresh taste.
Cupcake papers (to really make sure nothing sticks to pan) *optional
Salt and pepper to taste


Sauté green onions, zucchini and mushrooms in ghee until soft and shrunk in volume. Spoon mixture into cupcake baking tray into four cups and add leaf of coriander to each cup . Beat eggs with a bit of oil, salt and pepper and pour onto zucchini mixture. Bake in oven for 15 minutes at 180 degrees celsius. After 15 minutes, take out of oven, leave to cool for another 15 minutes and serve with salad leaves.

NOTE: Please, please, butter your baking tray generously because I tried to skimp on that, with the hopes of the non-stick action to save me, and I destroyed my brand new baking tray. Learn from my mistakes. :D

For the unhealthy version add the following to your ingredients list:

2 tsp ground parmesan cheese
40g mozzarella cheese
1 tbsp of ham, cooked bacon or meat

After spooning the zucchini mixture, add mozzarella to the baking tray cups. Add your ham, cooked bacon or meat in the cups too. To your egg mixture, add parmesan cheese and mix well. Pour eggs into the baking tray cups and bake for 15 minutes at 180 degrees. When cooked, take quiches out and let cool for another 15 minutes before serving with salad leaves.



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