Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 10.23 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
Pear & rocket salad
- 80grams baby rocket leaves
- 1 Packham pear, halved, cored, thinly sliced
- 2teaspoons Woolworths extra virgin olive oil
Quiche
- 1 small red onion, thinly sliced
- 1 bunch chives, finely chopped
- 1/2 bunch continental parsley, leaves picked, coarsely chopped
- 1 cup shredded tasty cheese
- 1/3 cup self-raising flour
- 4 free range eggs, lightly beaten
- 3/4 cup milk
- 3/4 cup light thickened cream
Nutrition per serving
1740kJ / 415Cal
1740 Kilojoules or 415 Calories
20% of daily energy intake*
Protein
19.6grams
Fat
28.0grams
Carbs
22.0grams
Sugars
12.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Bursting with cheese and herbs, this crustless quiche is easy to make and delicious served with a fresh pear and rocket salad.
Instruction tip
Tip:Why is it called an impossible quiche? As the flour sinks to the bottom during baking it forms a light crust on the base, which means you don’t have to make the crust separately.
Method
Step 1 of 2
Preheat oven to 180°C/160°C fan-forced. Grease a 23cm (3.5cm deep) round pie tin. Combine onion, herbs, cheese and flour in a large bowl. Add egg, milk and cream. Season with pepper. Stir until well combined. Pour into pie tin. Bake for 45 minutes or until golden and set. Cool for 30 minutes.
Step 2 of 2
To make the pear & rocket salad, combine all the ingredients in a large bowl. Top quiche with salad, season with pepper and serve.
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