On this page I’m sharing the recipe for low-carb vegetable tart. This quiche is made without puff pastry and with only egg whites, which makes it low in cholesterol and carbs. On this page I’m telling you more about how to create a low-carb quiche and I’m sharing the recipe of this vegetable tart.
Vegetable Tart
I love making vegetable tarts. It’s such a great way of eating vegetables with the feel of eating cake. I’ve also discovered that it’s a great way to get your kids to eat more vegetables!
I like it best when I use multiple kinds of veggies in one tart, so that I get all kinds of vitamins in.
Traditionally you might make your vegetable tart with puff pastry or other dough. But did you know that you don’t need to use dough to bake a vegetable tart or quiche? And I’ve got another trick why this vegetarian tart is more healthy than a regular one; I used only egg-white.
Egg White
I made this low carb vegetable tart with liquid egg white. Liquid egg white contains no fat or cholesterol, making it a lower-calorie alternative to whole eggs. Additionally, the egg white is naturally high in protein and contains no carbohydrates. Even better news: if you buy a bottle fo Egg White in the supermarket, it’s pasteurized and can be safely used straight from the packaging without heating. And for all the baking enthusiasts: how convenient is it that you no longer need to separate your eggs? Liquid egg white has a long shelf life, so it’s ideal to keep on hand for a delicious okonomiyaki, a cool Clover Club cocktail, or a healthy vegetable tart like this one.
Recipe low carb vegetable tart
Ingredients (serves 4):
- 1 aubergine, cubed
- 1 red bell pepper, cubed
- 1 yellow bell pepper, cubed
- 1 zucchini, cubed
- 2 teaspoons rosemary
- 1 bottle of liquid egg white
- 2 tablespoons of olive oil, plus a little extra
Preheat the oven to 190C.
Grease a tart pan with some olive oil.
Divide all the cubed vegetables over an oven tray and drizzle with two tablespoons of olive oil. Roast the vegetables in the oven for 25-30 minutes. Stir the vegetables after 15 minutes.
Take the vegetables out of the oven and transfer them to the tart pan. Pour the liquid egg white over the vegetables, sprinkle with rosemary and bake for 15-20 minutes in the oven, or until set.
Slice the vegetable tart in 8 pieces and put two slices on each plate. Great with a green salad.
You might also like my recipe for one-pan vegetarian lasagna.
