Tomato & Basil Quiche


6 eggs
¾ cup soy milk
1 onion, chopped
1 red capsicum, chopped
1 punnet cherry tomatoes, cut in half
1 bunch basil, chopped - save a few small leaves for topping
1 tablespoon brewers yeast
1 stock cube
½ teaspoon paprika
½ teaspoon sea salt
½ teaspoon black pepper


Cover bottom half of a pie dish with pastry & then bake 180C for 10 minutes until golden

Gently saute onion & red capsicum

Whisk the rest of the ingredients together, gently mix in the onion & capsicum,  top with the small basil leaves

Pour onto the pastry in the pie dish & bake for 40 minutes on 185C

Let sit for 10 minutes before cutting into slices to serve

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Tomato & Basil Quiche | Organic Origins ...