This healthy quiche recipe is nutritionist-approved. I haven’t filled you in yet on the consequent visits to the nutritionist since my last post, but I’m curious if any of you have tried it. I will do a part two but I wanted to make this recipe post separately.
The serving size for one portion is a quarter of this quiche, and the quiche pan I used was 26 centimeters in diameter. You’ll want to take out your pan and preheat your oven to 350°F, or 180°C.
I started with vegetables, and since they’ll all be minced and pre-cooked, the kids don’t even know they’re there, and they eat every bite.
1 red bell pepper, a leek (ours are big – you may need two if they’re not as big), and a peeled zucchini. Wash, cut in big pieces and put in the Cuisinart to mince. You’ll then want to fry that in a tablespoon of oil for fifteen minutes. You can add water if it starts to stick. When it’s no longer crunchy, you’re good to go.
We now have very good gluten-free pre-made crust here, which I’m so thankful for. I didn’t make quiche nearly as often before. Roll it out and put it on the quiche pan.
If you need to eat gluten-free and can’t get a pre-made crust (or don’t want to use one), you can see my recipe for GF crust in the Dijon mustard tarte post here.
Spread a thin layer of Dijon mustard on the crust (this adds taste). Sprinkle 200 grams of ham cubes on top of the Dijon mustard.
Then top with the vegetables.
Put four eggs, one pot of plain yoghurt, a half-teaspoon of salt and 1/4 teaspoon nutmeg.
After you’ve beaten that together, add 120 grams of grated Swiss cheese. You can then pour that over the top of the quiche and gently swirl it into the vegetables.
The temperature is not very high, so it will probably take about 45 minutes to bake. Be sure to turn the quiche so it bakes evenly if your oven is anything like mine. And when it’s browned on top, stick a knife in to be sure it’s not runny.
Take it out and marvel at your delicious looking quiche.
(even if I lost the natural light at 4:30 with winter solstice)
Eat it with a side salad and top your meal with a piece of fruit or two squares of chocolate, and you have a nutritionist-approved meal!
Easy-peasy, right? Let’s have another look.
YUM!
I’ve been really wanting to correct my eating habits. What your nutritionist recommends reminded me of a diet I’ve been looking into: the no s diet (no snacks, sweets or seconds except sometimes on s days – sat, sun, and special days Christmas, birthdays etc)
I’ve done it for about 2 weeks and I find it’s really good for me to have limits on when I eat (3 big meals 3 times a day) it cuts out the emotional and ‘i’m tired’ eating. I’m sure God has prompted me to have a good look at my eating habits because I know I find my comfort and enjoyment there when I should be getting it from elsewhere 🙂
It’s been hard as my body is so used to snacking but I’m sure it will get easier as it goes. I think it’s sustainable and really hope will help free me from gluttony with God’s help!
That’s so neat, Sophie, and it does sound like a good plan. What I like about the plan I’m following is that a snack is built in (similar to your Saturdays and Sundays). I find that it makes it easier to go long-term. We also eat dinner a lot later in France.
(There’s a chance this comment and post might get deleted so I hope you see this. My blog is messed up after upgrading to the latest WordPress and I will probably have to restore an old version, lose this post and put it up again when it’s all fixed).