This week I’m staying at my parents house in Mandurah so I can study for exams without distractions (nice town but there isn’t much to do… Hence why I come here to study) so I decided to be a lovely daughter and cook dinner tonight! Apologies if my writing is all over the place – a whole day of study has sapped my creativity (evidence: just had to google whether ‘sapped’ is a word or if I just made it up…)
Anyway, found this recipe for ‘Italian Crustless Quiche’ on cleaneatingmag.com.au and I just added more vegetables! Made this dish a couple weeks ago with some close friends of mine and it was that good that I decided to make it again 🙂
Crustless Vegetable Quiche
Makes 6 large (dinner portion) servings or 12 smaller (side) servings
- 2 cups eggplant, chopped into cubes
- 1 cup zucchini, chopped into cubes
- 1 cup red capsicum, chopped
- 1 – 2 cups mushrooms, sliced
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 cup baby spinach leaves
- 2 tsp extra-virgin olive oil (for frying pan)
- 6 eggs
- 1 cup skim milk
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 cup fresh basil, torn in pieces
- Or any assortment of mixed herbs
- 3/4 cup part-skim mozzarella cheese, shredded
- Preheat oven to 220 degrees (200 fan forced).
- In a large skillet over medium heat, sauté eggplant, zucchini, capsicum, onion and garlic in oil for 10 minutes (or until soft and browned). Take off the heat.
- In a medium-size bowl, whisk eggs, milk, black pepper, thyme and oregano (or the herbs that you have).
- Add egg mixture, basil and mozzarella and spinach leaves to vegetable mixture. Gently stir until eggs and mozzarella are evenly distributed among vegetables.
- Mist a round or square glass pan with cooking spray (I didn’t do this and it was fine – easy to clean). Pour in egg-vegetable mixture. Place in oven and cook for 25 to 30 minutes.
- Remove from oven and let sit for 10 minutes to set quiche.
While this is cooking my amazing Mum made her ‘infamous’ (it’s infamous now coz she’s made it twice) Raw Pad Thai to have as well. The recipe (from here) says it’s best to leave it in the fridge for a day but it still tasted amazing being made half an hour before consumption.
Raw Pad Thai
- 2 medium zucchinis
- 2 large carrots
- 2 green onions, chopped
- 1 cup shredded purple cabbage
- 1 cup cauliflower florets
- 1 cup mung bean sprouts or radish sprouts (spicy) (optional)
- ½ cup crushed peanuts (optional)
- ½ cup chopped fresh coriander/cilantro (optional)
- ¼ cup tahini
- ¼ cup almond butter (or cashew butter, or a blend of both)
- 2 tbsp lime or lemon juice
- ¼ cup tamari (select a wheat free version for gluten-free diets)
- 2 tbsp agave (or maple syrup)
- ½ tsp garlic, minced
- 1 tsp ginger root, grated
- Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
- Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
- Pour the sauce over the vegetables and toss.
Voila – delicious and nutritious dinner is made! Even Dad said he liked it 😉 and there’s heaps of leftovers too. Bonus!
And that’s it from me – I’m out! Brain is officially mush. Need to go off and recharge before another full day of study tomorrow… xo