This is a bit of a go-to recipe for our family.  We love that it is full of veggies and my favourite filling, is with salmon. You could use ham or bacon, however  feel free to swap around the veggies.  You can really use whatever and as little or as much as you feel like. Serve on its own, or with some homemade chips and salad.

Try it with our homemade barbeque or tomato sauce.

Related recipe: vegetable stock paste

 

February 20, 2018
  • 10m
  • 55m
  • 1h 5m
  • 1

Ingredients

  • 200 g tasty cheese
  • 2 carrot
  • 1 zucchini
  • 1/2 red capsicum
  • 1/2 yellow capsicum
  • 170 g cream
  • 8 egg
  • 130 g milk
  • 100 g self-raising flour (spelt, buckwheat, plain gluten-free with 3 tsp baking powder, all work fine)
  • 1 tbsp. vegetable stock paste
  • 1 tsp. butter
  • 1 sheet shortcrust pastry
  • 1 kale or spinach leaf or a handful of baby spinach
  • Optional: Add in protein of choice if you want to eg. 410g can of tin salmon or ham, bacon, chicken, BBQ chicken

Instructions

Thermal Cooking Method

  1. Cut cheese into cubes and roughly chop carrots, zucchini and capsicum. Place them in the mixing jug and chop 5 seconds/speed 5.
  2. Add cream, eggs, milk, flour, and vegetable stock paste and mix for 5 seconds/speed 4/reverse.
  3. Preheat oven to 180ºC and grease a quiche dish with butter. Line with pastry.
  4. Tip half of the mixture into the dish, then top with thinly sliced spinach (and protein of choice if using).
  5. Add remaining mixture to the dish and bake in oven for about 45-55 minutes. You will know when it's cooked, because it won't wobble like raw eggs.

Traditional Cooking Method

  1. Grate cheese, carrots, zucchini and finely chop capsicum and place in a large mixing bowl.
  2. Add cream, eggs, milk, flour, and vegetable stock paste to the bowl and mix until well combined.
  3. Preheat oven to 180ºC and grease a quiche dish with butter. Line with pastry.
  4. Tip half of the mixture into the dish, then top with spinach (and protein of choice if using).
  5. Add remaining mixture to the dish and bake in oven for about 45-55 minutes. You will know when it's cooked, because it won't wobble like raw eggs.

Nutrition

  • 6