Recipes

Healthy Quiche Taco Boats

This delicious recipe was created by one of the lovely mums in our Healthy Mummy community, Shelley Robb.

It’s been so popular, and so many of you have been asking for the recipe that we had to try it to see what all the fuss was about.

taco boat healthy quiche

The verdict: WE LOVED THEM!

And it seems that you all did too!

Print Recipe
Healthy Quiche Taco Boats
Healthy quiche taco boats
Course Main Dish, Snacks
Cuisine Vegetarian
Servings
boats
Ingredients
  • 8 mini taco boats such as Old El Paso brand
  • 4 eggs
  • 2 tbsp thickened cream
  • 1 large handful baby spinach
  • 1 Onion
  • 1 leek
  • 4 button mushrooms
  • 5 broccoli florets
Course Main Dish, Snacks
Cuisine Vegetarian
Servings
boats
Ingredients
  • 8 mini taco boats such as Old El Paso brand
  • 4 eggs
  • 2 tbsp thickened cream
  • 1 large handful baby spinach
  • 1 Onion
  • 1 leek
  • 4 button mushrooms
  • 5 broccoli florets
Healthy quiche taco boats
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 216 calories per serve

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