Author Type: Chef
Serves 6
Ingredients –
1 bunch silverbeet or English spinach
2 whole eggs
3 egg whites
1 x 35g packet salt reduced French onion soup
1 tsp crushed garlic (in jar)
2 tbsp grated parmesan cheese
1/2 cup 25% reduced fat grated tasty cheese
3 cups carrot, grated
1/2 cup onion, diced
3/4 cup self raising flour
pepper to taste
cooking spray
extra 1/3 cup 25% reduced fat grated tasty cheese
Method –
Preheat oven to 180 degrees Celsius fan forced. Wash silverbeet then remove white stalks. (An easy way to do this is to hold the stalk in one hand and with the other hand pull away the green leaf). Cut silverbeet leaves into thin strips. Microwave in a little water for three minutes. Drain really well by pushing out as much water as possible from silverbeet and leave to one side. In a large mixing bowl beat eggs and whites well. Add dry soup mix, garlic, parmesan cheese, 1/2 cup tasty cheese and combine well. Add grated carrots, diced onion and spinach and mix. Stir in flour until combined well. Pepper to taste. Coat a quiche dish with cooking spray then spread mixture into dish. Sprinkle extra 1/3 cup tasty cheese over top. Bake for 45 minutes or until browned and firm in centre.
For a quicker version replace silverbeet with two 250g packets of frozen chopped spinach. Defrost and squeeze as much water out as possible before using.
Annette Sym, February 2008
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