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Prosciutto and Zucchini Crusted Quiche

Save yourself the trouble of making pastry with this twist on an old classic.

Time
50 min
Serves
4
Calories
264

Ingredients

  • 200g zucchini, thinly sliced with a mandolin
  • 100g prosciutto
  • 1 onion, finely diced
  • 250g cherry tomatoes, halved
  • 100g broccoli
  • 6 eggs
  • 1/4 cup milk
  • 50g grated cheese

Method

  1. Preheat the oven to 200ºC. Lightly spray a springform tin with canola oil.
  2. Line the bottom and halfway up the sides of the tin with zucchini. Layer prosciutto over the zucchini and place in the oven for 10 minutes. Remove from the oven and place the springform tin on top of an oven tray lined with baking paper.
  3. In a non-stick pan over medium-high heat, fry the onion until just soft. Add the tomatoes and broccoli and cook for a further 3-5 minutes or until softened.
  4. Combine the eggs and milk, and whisk well.
  5. Place the broccoli mix into the crust. Pour over the egg and top with cheese. Bake for 25-30 minutes, or until the quiche has cooked through and the egg mixture has set.