Veggie Quiche with Whole Grain Crust

  • 60
    min     Preparation Time

  • min     Cooking Time
  • 6 Serving Size

Ingredients

4

Graines de nature Seeds of ChangeTM SEEDS OF CHANGE® Organic Wholegrain & Wild Rice with Quinoa & Barley 240g

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  • SEEDS OF CHANGE® Organic Wholegrain & Wild Rice with Quinoa & Barley 240g
  • Nonstick spray
  • 1 egg, lightly beaten
  • 60g grated mature Cheddar cheese
  • 1 tablespoon vegetable oil
  • 1 chopped onion
  • 75g fresh sliced mushrooms
  • 150g courgette, sliced 1/2-inch thick
  • 1 chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 3 eggs
  • 200ml milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

PREPARATION

Heat oven to 190°C. Spray 9-inch pie tin with nonstick spray.

In medium bowl, stir together SEEDS OF CHANGE® Organic Wholegrain & Wild Rice with Quinoa & Barley 240g and beaten egg.

Press into bottom and sides of pie tin; sprinkle cheese evenly over rice mixture.

In 10-inch nonstick frying pan, heat oil.

Cook and stir onion 3 minutes.

Stir in mushrooms, courgette, bell pepper and garlic.

Cook 5 minutes longer or until vegetables are tender.

In large bowl, whisk the 3 eggs, milk, salt and pepper.

Spoon vegetables evenly over cheese.

Pour egg mixture over vegetables.

Bake 35 to 45 minutes or until knife inserted in center comes out clean.

Let stand 5 to 10 minutes before serving.