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.