Healthy Quiche Taco Boats
Servings
8boats
Servings
8boats
Ingredients
  • 8 mini taco boatssuch as Old El Paso brand
  • 4 eggs
  • 2tbsp thickened cream
  • 1large handful baby spinach
  • 1 Onion
  • 1 leek
  • 4 button mushrooms
  • 5 broccoli florets
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

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