This recipe is really easy, it can be prepared ahead of time and it’s easy to load it up with yummy vegetables, so it’s a great family meal.
This quiche is high in protein and fibre, making it a really satisfying meal that will keep you feeling full. It makes an excellent lunch to help quash those afternoon hunger pangs that have you reaching for the chocolate.
Feel free to take some creative licence with the vegetables too as it’s a great way to use up whatever veggies are at hand. My toddler loves this one cut up into cubes for an easy lunch that can be transported easily if we are out and about.
This recipe is gluten free. For dairy free option just omit the cheese.
3 eggs, lightly beaten
½ Cup peas & corn (I used frozen)
½ Cup grated mozzarella (could use tasty, or omit for dairy free)
¼ Cup oats
1/3 Cup quinoa (uncooked)
½ tsp chicken stock powder (I use Massel brand)
½ tsp dried chives
Pre-heat oven to 180 C and spray a 20cm x 20cm baking dish with some olive oil.
Cook quinoa with 1 Cup water and chicken stock powder. Bring to boil and stir frequently until all the water is absorbed.
Blitz oats in food processor until fine flour-like consistency.
Put spinach & zucchini into a food processor and blitz until a finely grated consistency is achieved.
Combine eggs, vegetables, cheese, oats, chives and cooked quinoa in a bowl and mix well.
Pour mixture into the baking dish and bake for 30-40 minutes until lightly golden.
Slice into portions and serve warm or cold.
Note: I freeze any excess in a labelled and dated zip lock bag, so I can easily pull out a portion for a quick and healthy meal, which is especially handy when you’re out and about.