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Veggie Cheese Quiche

A gluten free option perfect for weekend brunches or midweek lunchboxes.

 2 Courgettesgrated
 1 Red onionthinly sliced
 1 Red chiliseeds removed and finely chopped
 Salt & pepper
 6 Eggs
 100 g Cottage cheese
 100 g Dubliner Lighter Whitegrated and divided
 ½ tsp Mixed dried herbs
 Fresh chivesfinely chopped

Pre-heat oven to 180°C / 160°C fan assisted.


Lay down a few layers of kitchen paper towel and spread grated courgette on top. Place a few more sheets of paper towel on top and then press down firmly to remove excess liquid.


Heat a large pan over medium heat then add a drizzle of olive oil. Add the courgette, onion and chilli then season with a bit of salt and pepper. Cook, stirring occasionally, until onions have softened, about 10 minutes. Remove from heat.


In a bowl or large jug, beat together eggs, cottage cheese and a bit of salt and pepper. Add half of the Dubliner Lighter White and mix through.


Lightly oil a 23cm (9inch) round pie dish or similar baking tin. Spoon cooked vegetable mix into the dish then sprinkle with dried herbs. Pour over egg mixture then lightly mix with a fork. Sprinkle remaining cheese over the top.


Bake in pre-heated oven until set in the centre, 30-35 minutes. Remove from oven and leave to sit for 15-20 minutes before cutting and serving. Garnish with a little extra cheese, if you want, and chopped chives.

Nutrition Facts

Serving Size 1

Servings 0