Our vegetarian and gluten-free sundried tomato and nut crustless quiche recipe will be a family favourite for lunch, dinner or light supper.
¹/³ cup skim milk
1 cup cottage cheese
¹/³ cup semi-dried tomatoes, chopped
2 capsicums (red and green), sliced
400g can no-added-salt
Chickpeas, drained and rinsed
½ cup chopped walnuts
²/³ cup grated parmesan
¼ cup chopped fresh parsley, to serve
4 cups baby spinach
4 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)
Preheat oven to 190°C. Lightly grease a large ovenproof dish. In a food processor, blitz eggs, milk and cottage cheese until smooth. Season with salt and pepper.
In the ovenproof dish, arrange tomatoes, capsicum, chickpeas and walnuts.
Pour over the egg mix and sprinkle with parmesan. Bake, uncovered, for 35 minutes, or until set and lightly golden. Sprinkle with parsley. If the top becomes too golden before it is set, cover with foil.
Serve with spinach tossed in balsamic dressing.