Crustless mini-quiches with broccoli & feta
50 minutes
Rich in flavour, these quiches are filled with broccoli, spring onions and tangy soft cheeses.
Janet Mitchell
3 people made this
Ingredients
Serves: 4
- 1 teaspoon olive oil
- 2 spring onions, thinly sliced
- 2 cloves garlic, crushed
- 1 packet (300g) frozen chopped broccoli, thawed and squeezed dry
- 1/3 cup low-fat cottage cheese
- 2/3 cup low-fat milk
- 2 eggs
- 3 egg whites
- 2 tablespoons plain flour
- White pepper
- 200g feta cheese or mild goat cheese
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Preheat the oven to 180°C.
- Spray four 1-cup ramekins with cooking spray; put aside. Heat the oil in a medium nonstick frying pan over moderate heat. Add the spring onions and garlic and cook for 1 minute. Stir in the broccoli and cook for 1 minute.
- Process the cottage cheese in a food processor until smooth. Add the milk, whole eggs, egg whites, flour and a pinch of pepper, and process until well combined. Transfer the custard to a large bowl. Add the broccoli mixture and crumble in the feta cheese, stirring to combine.
- Spoon into the prepared ramekins, place on a baking tray, then bake for 30 minutes or until the quiches are puffy and set.
Did you know?
Many people who are allergic to cow's milk can tolerate goat's milk with no adverse reaction.
• Rinsing feta before use greatly reduces its high sodium content.
