Made With Riced Cauliflower
Carbs
4g
Time
40 mins
Calories
150
Veg Servings
5
Ingredients
- 2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
- 1 Courgette, sliced
- 1 cup of Mushrooms, sliced
- A handfull of Cherry Tomatoes, halved
- 1 small bag of Spinach leaves
- 2 cloves Garlic, minced
- 3 large whole Eggs
- 3 Egg whites only
- 3 tbsp of 5% fat Greek Yoghurt
- 1 cup of your preferred Mature Cheese, shredded
- 2 tbsp of Parmesan Cheese, grated
- 2 tsp pf Dried Thyme
- Salt & Pepper
Method
- 1 Mix 2 packs of Fullgreen Cauli Rice, with Parmesan Cheese and Dried Thyme. Spray a nonstick tart dish with a little Olive Oil and spread the Cauli Rice mix over the base. Pop it under the grill for 5-10 minutes (on a high heat) so that the cheese starts to brown. Then set it aside.
- 2 In a large non-stick frying pan over medium-high heat, sauté all the veggies with plenty of Garlic, Salt and Pepper. When they're cooked, layer them into the tart dish.
- 3 In a mixing bowl, whisk the Eggs/Egg Whites, Greek Yoghurt and shredded Mature Cheese together - until thoroughly combined.
- 4 Pour this mixture over the veggies in the tart dish and place the dish in a preheated oven at 350°F/180°C. Cook for 35 minutes or until the top of the quiche is golden, and the filling is set / no longer jiggles.
- 5 Let it cool for 10 minutes before slicing and serve with a fresh salad.
- 6 Enjoy!!
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