kJ-friendly quiche

Recipe from: 11/1/2001 12:00:00 AM
Ingredients 16
Servings 12
Time

Ingredients

  • 500
    g
    bread dough (ask at your supermarket bakery)
  • breadcrumbs
  • 4
    egg whites, slightly beaten
  • 100
    g
    freshly grated Parmesan cheese
  • 175
    g
    ricotta cheese
  • 10
    ml
    cake flour
  • 1
    large onion, chopped
  • 400
    g
    spinach, stalks removed, chopped in a blender
  • 2
    red peppers, seeded and chopped
  • 3
    chicken sausages
  • 150
    g
    mozzarella cheese, cut into thin slices
  • 10
    ml
    pine nuts
  • 6
    plum or vine-ripened tomatoes, roughly chopped
  • 15
    ml
    chopped Italian parsley
  • 125
    g
    wafer-thin chargrilled or kassler ham, roughly chopped
  • 150
    g
    grated mozzarella
 

Method

 
Preheat oven to 180 ºC. Coat a 25 cm cake tin with cooking spray. Roll out bread dough to 3 mm thick and press into tin to form a pastry shell. Sprinkle dough with breadcrumbs. In a large bowl, combine egg whites, cheeses and flour. Coat a nonstick pan with cooking spray and sauté onion until soft, about 5 minutes. Add the spinach and cook for 1 minute. Remove from heat, cool and add to the cheese mixture. Spoon mixture over dough. In the same pan, sauté pepper and scatter on top of the pie. Remove sausage skins, squeeze the filling into small balls and stir fry. Add the sausage balls to the pie and layer with remaining ingredients. Cover loosely with foil in a tent shape and bake for 50 minutes. Remove foil and bake for a further 10 minutes. Leave to stand for 10 minutes, then serve with a green salad. Per serving: 1 284 kJ; 23 g carbohydrate; 20,5 g protein; 15,7 g fat
 

Read more on: bake  |  dairy
 

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