A pie doesn’t have to be sweet. Today, we’ve decided to prepare a savoury one (quiche) that’s great for breakfast, a snack, or dinner. Thanks to its optimal nutritional values, delicious taste, and perfectly tender consistency, it will quickly become one of your favourites.
Ingredients for the dough:
- 140 g spelt wholemeal flour
- 100 ml semi-skimmed milk
- 80 g fine oats
- 40 ml olive oil
- ½ tsp salt
Ingredients for the filling:
- 300 g zucchini
- 120 g light mozzarella
- 60 ml semi-skimmed milk
- 30 g parmesan
- 3 eggs
- 3 cloves of garlic
- 1 tbsp olive oil
- 1 onion
- a handful of parsley
- salt to taste
- black pepper to taste
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Method:
Mix oats with flour and salt, add oil, milk, and knead into a firmer dough. Take a 28 cm diameter tray, grease it with cooking spray (or with another fat), and press the dough into it with your fingers, making sure it covers the bottom and edges. Use a fork to prick it to prevent it from puffing up and bake for 10 minutes at 180°C.
Meanwhile, prepare the filling. Peel the onion, finely chop it, and sauté it in oil. Peel the zucchini, cut it in half, and slice it into thin semicircular pieces. Add it to the sautéed onions along with pressed garlic. When it’s all sautéed, let the mixture cool slightly.
In a bowl, combine coarsely grated mozzarella, eggs, Parmesan, milk, and coarsely grated parsley. Add the cooled zucchini mixture, mix, and season with salt and pepper to taste. Spread the filling evenly over the pre-baked crust and bake the quiche for 30 minutes at 180°C. Let it cool at least partially before serving.
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| Energy value | 196 kcal |
| Protein | 9,5 g |
| Carbohydrates | 16.5 g |
| Fats | 9,5 g |
| Fibre | 3 g |
If you’re not a fan of sweet treats, this pie will definitely hit the spot. It’s perfect as a snack, breakfast, or quick dinner.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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