Recipes
Aubergine and red pepper crust-less quiche
We love this egg dish for a summer supper. Go pastry-free for a lighter bite.
We love this egg dish for a summer supper. Go pastry-free for a lighter bite.
Cook: 45 Mins
Serves: 4
Price: £1.66 per serving
Nutritional Information
Each 299g serving contains
Energy
4637kj
371kcal
4637kj
371kcal
19%
Fat
26g
26g
High
37%
37%
Saturates
8.7g
8.7g
High
44%
44%
Sugars
6.6g
6.6g
Low
7%
7%
Salt
0.72g
0.72g
Low
12%
12%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1551kj/371kcal
Typical energy values per 100g:
1551kj/371kcal
Ingredients
1 tbsp Olive Oil
1 Red Pepper, seeds removed, cut into 2cm squares
1 Aubergine, trimmed and cubed
1 Red Onion, roughly chopped
8 medium Eggs, beaten
30g Basil Leaves, roughly chopped
70g Parmesan, finely grated
4 tbsp reduced fat Crème Fraîche
30g Pine Nuts
1 clove Garlic crushed
40g Rocket, plus extra to serve
Method
1
Preheat your oven to 180°C/160°C fan/gas 6. Heat half the olive oil in a large frying pan over a medium-high heat and fry the pepper, aubergine and onion, stirring for 10–15 mins until soft and starting to colour.
2
Meanwhile, line the bottom and sides of a 20cm round cake tin or pie dish with a piece of damp baking paper. In a large bowl, mix together the eggs, half the basil, 40g of the Parmesan, and the crème fraîche. Season generously. Stir in the cooked vegetables then pour the mix into the prepared tin. Bake for 30 mins until just set, but still has a slight wobble. Allow to cool slightly before removing from the tin.
3
While the quiche is cooking, make the pesto. Put the reserved basil, Parmesan, pine nuts, garlic and rocket in a pestle and mortar, and bash together until you have a coarse paste. Drizzle in the reserved oil and 2 tbsp of warm water, until well combined.
4
Serve wedges of the quiche warm or at room temperature, topped with a little extra rocket and a dollop of the pesto.