Cheese and vegetable quiche
An eggless quiche of peppers and mushrooms set with cottage cheese and soya yogurt
A lighter, eggless quiche: a crisp wholemeal pastry case made with soya spread, filled with red and green peppers and mushrooms bound with cottage cheese, soya yogurt and grated soya cheese, and baked until set. Serve hot with a green salad.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the pastry
For the filling
Method
0/7 doneStep 1: Rub 4 ½ oz wholemeal flour, 4 ½ oz plain flour, 3 ½ oz soya spread or margarine and 1 pinch salt together until the mixture looks like breadcrumbs.
Step 2: Add just enough 4 tbsp cold water to make a dough you can roll.
Step 3: Heat the oven to 425°F. Roll out the pastry and press it firmly into a 20 cm flan tin. Prick the bottom with a fork.
Step 4: Place the tin on a baking tray and bake for 7 minutes, or until lightly browned. Turn the oven down to 350°F.
7 minStep 5: Put 1 red pepper, 1 green pepper, 3 ½ oz mushrooms, 1 ¾ oz soya cheese, 8 oz cottage cheese, ¾ cup soya yogurt, ½ tsp black pepper and ½ tsp salt in a large bowl and mix thoroughly.
Step 6: Spoon the mixture into the pastry case and smooth the top.
Step 7: Bake for 30 minutes or until set. Serve hot.
30 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 17 g
- Carbs
- 48 g
- Fat
- 25 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cheese and vegetable quiche take?
- About 65 minutes in total: 25 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Banana and cashew slice
A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.