Quiche with Mushrooms, Spinach and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A light quiche packed with healthy vegetables using soy milk Ingredients:
4 large eggs |
1 cup of soy milk, unsweetend |
1/2 cup of low fat sour cream |
8 pillsbury pie crust |
1 tsp canola oil (for the dish) |
1/2 tsp salt |
1/2 tsp black pepper |
1 tsp mustard |
1/2 leek |
2 cups of brown mushrooms, chopped |
1 cup of spinach |
2 medium tomatoes |
Directions:
1. Preheat the oven to 400° F
2. Grease a pie dish with 1 tsp canola oil
3. Roll out premade pie crust and fit into the dish
4. hop leeks, mushrooms, spinach and tomato, fill pie crust with them in layers, tomatoes on top
5. Mix eggs, sour cream, soy milk and spices, beating slightly and pour carefully over the vegetables
6. Bake for circa 45 minutes until top is golden brown and the centre doesn't wobble when gently shaken
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