Crustless vegetable quiche with salad

Name: Crustless vegetable quiche with salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 pc Egg; 400 ml Semi-skimmed milk; 60 g Flour; 300 g Leek; 200 g Button mushroom; 200 g Solanum lycopersicum esculentum M.; 80 g Emmental cheese; 25 ml olive oil; 1 pinch Nutmeg; 0.3 tsp Salt; 1 pinch Black pepper ground; 200 g Mixed salad greens; 10 ml Red wine vinegar; 1 tsp Mustard; 160 g Whole grain bread (made with T150 flour)

All the softness of a quiche without the pastry: leeks, mushrooms and cherry tomatoes in an egg, milk and Emmental custard, with a big green salad and wholemeal bread.

55 min

in total

people

487

calories per serving

In one serving

27 g
Protein: 40 g
Carbs: 23 g
Fat

Ingredients

6 pc
Egg
400 ml
Semi-skimmed milk
60 g
Flour
300 g
Leek
200 g
Button mushroom
200 g
Solanum lycopersicum esculentum M.
80 g
Emmental cheese
25 ml
olive oil
1 pinch
Nutmeg
0.3 tsp
Salt
1 pinch
Black pepper ground
200 g
Mixed salad greens
10 ml
Red wine vinegar
1 tsp
Mustard
160 g
Whole grain bread (made with T150 flour)

Allergens

eggsmilkglutensulphitesmustard

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Heat the oven to 180 °C. Soften the sliced leeks and mushrooms in the oil for 8 minutes.
Whisk the eggs with the flour, then gradually add the milk, nutmeg, salt, pepper and Emmental.
Spread the vegetables in an oiled dish, add the halved cherry tomatoes, pour over the custard and bake for 35 minutes until set in the centre.
Serve warm with the salad in mustard vinaigrette and the wholemeal bread.