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kJ-friendly quiche

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


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


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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