Crustless Veggie Quiche
- 1¼ cup Reduced Fat Milk
- 8 tbsp Nutritional Yeast Flakes
- 210 g Reduced Fat Feta Cheese
- 4 medium Zucchini
- 2 cup Sliced Mushrooms
- 2 cup Frozen Peas
- 2 cup Broccoli Florets
- 2 medium Onion
- 1 serve Salt and Pepper
- 6 tbsp Balsamic Glaze
- 6 extra large Eggs
- 1050 g Sweet Potato
- 1260 g White Potato
Preheat the oven to 180°C/360°F.
Start by dicing the potatoes, zucchinis, mushrooms, broccoli and onion.
In a large bowl, whisk together the eggs, milk, nutritional yeast, and salt and pepper to taste.
Place the vegetables in a large oven dish, then pour over the egg and milk mixture.
Finish by crumbling the feta cheese on top, then place in the oven.
Cook for 30-40 minutes, until cooked through and the feta is golden.
Allow to cool slightly, then divide into 6 serves and drizzle each with balsamic glaze, then dig in!
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