Crustless broccoli & feta mini quiches

Crustless broccoli & feta mini quiches

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About this recipe: Rich in flavour, these quiches are filled with broccoli, spring onions and tangy soft cheeses.

Janet Mitchell

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

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Preheat the oven to 180°C.
  2. 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.
  3. 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.
  4. Spoon into the prepared ramekins, place on a baking tray, then bake for 30 minutes or until the quiches are puffy and set.

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