Tuesday, 24 July 2012

Watercress and Capsicum Quiche

I’ve always wanted to bake a quiche but never got round to it because I thought it was rather unhealthy with a buttery crust and way too much cream and cheese – that was till I saw this healthier version. This recipe is  crust-less, uses low fat cottage cheese and absolutely easy to do. All I did was saute the fillings,  blend the rest of the ingredients, stir in the vegetables and cheese and it’s ready to bake!

The good thing about quiches is that you can use any kind of vegetable or meat. This is a vegetarian version with watercress and capsicum.  It was an absolutely delicious and guilt-free dinner and I would love to make it again with different combination of ingredients such as meat, sausages, mushrooms and spinach.

Watercress and Capsicum Quiche (9 inch round baking dish)

  • Cooking spray
  • 1 cup – 2 cups filling of choice (sauteed veggies/meat) – I used 1 bunch of watercress leaves and 1 medium capsicum and made 1.5 cups of filling)
  • 4 eggs
  • 1 cup greek yogurt (or sour cream)
  • 1 cup 1% cottage cheese
  • 1/4 cup unbleached all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Additional spices/herbs or choice, optional
  • 2 cups grated cheese of choice
  1. Preheat the oven to 165°C. Spray baking dish with cooking spray.
  2. Allow the vegetable/meat fillings to cool after cooked.
  3. Combine the eggs, greek yogurt, cottage cheese, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into a bowl with the filling ingredients. Add 1/2 the cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese.
  4. Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve with a pasta or side dish.

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