Roasted Butternut Squash and Red Pepper Quiche – Plate up a slice of this delicious crustless quiche with vegetables, fresh herbs, parmesan and cheddar.
INGREDIENTS:
400g of butternut squash diced
1 red onion
1 red bell pepper
1.5 teaspoons of paprika
1/2 teaspoon of onion powder
1/2 tsp of garlic powder
6 eggs, beaten
1/2 tablespoon fresh chopped rosemary
1/2 tablespoon of fresh chopped thyme
pinch of red chilli flakes
1/2 cup (120ml) of fat-free plain yoghurt
60g/2oz of parmesan, grated (2 HEa’s)
30g/2oz of cheddar, grated (1 HEa)
Cooking oil spray (I used avocado)
Salt and Black Pepper
INSTRUCTIONS:
Preheat oven to 200c/400f (gas mark 6)
Add the butternut squash, paprika, onion powder, garlic powder and red pepper to a baking tray and mix to combine, then spray over the top with cooking oil spray.
Bake in the oven for approx 35 mins until butternut squash is golden and softened.
Add the eggs, yoghurt and parmesan to a blender and blend until smooth.
Add the roasted butternut squash mix to an 8-inch square pan or quiche dish.
Scatter with the fresh herbs and sprinkle with the pinch of red chilli flakes and season with some salt and black pepper.
Pour over the top the blended egg, yoghurt, parmesan mixture.
Top with the cheddar.
Place in the oven and bake for approx 30 mins, until quiche is golden and the mixture is set.
Allow to cool slightly, then slice and serve.
Enjoy!!!
source:http://chefbehere.blogspot.com/2019/03/crustless-cheeseless-quality-quiches.html
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