Compost quiche
Transform leftover vegetables into a delicious and wholesome meal with this easy compost quiche — the perfect way to reduce waste and make a tasty, budget-friendly lunch or dinner.
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Servings: 6
Calories: 263kcal
Ingredients
- 5 free-range eggs
- 1 cup self raising flour gluten-free if you like
- ¼ cup olive oil
- 400 g grated or finally chopped veges
- 1 brown onion diced
- 1 generous cup mixed cheese - grated & crumbled
- 10 cherry tomatoes
Instructions
- Pre-heat the oven to 175C fan-forced and grease a round quiche dish with a little oil.
- In a large bowl, whisk the eggs, flour and oil together until smooth.
- Add the rest of the ingredients and mix them in.
- Pour the mixture into the quiche dish, arrange the tomatoes on top and bake for 45-50 minutes or until golden on top.
- The giant bubble will sink when it starts to cool.
- Serve warm straight from the dish.
Nutrition
Calories: 263kcal | Carbohydrates: 27g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 89mg | Potassium: 302mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3724IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
