Healthy Quiche Taco Boats

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Healthy Quiche Taco Boats

Votes: 533
Rating: 3.71
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Course

Main Dish, Snacks

Cuisine

Vegetarian

Prep Time

15 mins

Cook Time

15 mins

Servings

boats

Ingredients

• 8 mini taco boats such as Old El Paso brand
• 4 eggs
• 2 tbsp reduced fat cream 
• 1 large handful baby spinach
• 1 Onion
• 1 leek
• 4 button mushrooms
• 5 broccoli florets

Course Main Dish, Snacks Cuisine Vegetarian Prep Time 15 mins Cook Time 15 mins Servings boats Ingredients 8 mini taco boats such as Old El Paso brand 4 eggs 2 tbsp reduced fat cream  1 large handful baby spinach 1 Onion 1 leek 4 button mushrooms 5 broccoli florets

Votes: 533 Rating: 3.71 You: Rate this recipe!

Instructions

1. Preheat oven to 180C.
2. Place 8 boats on a baking paper lined tray and set aside.
3. Lightly steam broccoli.
4. Saute the leek in a small splash of olive oil until it becomes soft. Add onion and mushroom and cook for a couple of minutes.
5. Add spinach and cook for 1 minute or until spinach is wilted.
6. Place equal amounts of vegetable mix and broccoli in boats.
7. Mix eggs and cream together and pour over top of veggies.
8. Bake in oven for approximately 15 minutes, or until egg mix has risen and is firm to the touch.

Recipe Notes

Recipe serves 4 people (2 boats per serve) at 256 calories per serve

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