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Easy Crustless Spinach & Red Pepper Quiche (gluten free, coeliac, vegetarian & keto friendly)

This is such a quick and easy recipe. Being crustless it’s suitable for coeliac/gluten intolerant, vegetarians and those on a low carbohydrate, diabetic or keto diet. It’s also packed with delicious ingredients and really nutritious. (gluten free, coeliac, vegetarian & keto friendly)
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4

Ingredients

  • 4 Large eggs
  • 200 Grams Spinach
  • 1 Red Pepper diced
  • 1 Tbsp Greek Yogurt (heaped)
  • ½ Cup Grated Parmesan
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Tsp Black pepper
  • 1 Tbsp Extra Virgin olive Oil
  • Salt and pepper to season

Instructions

  • Preheat oven to 180∞Celcius
  • Lightly Greece a quiche dish with the olive oil 
  • Wash the spinach, remove the stalks and roughly chop
  • Transfer the spinach to a Pyrex or heat proof bowl, add 2 tablespoons of water and sit on top of a saucepan of boiling water, stirring continuously until the spinach reduces and wilts. Remove and set aside
  • In a separate large bowl add 4 eggs and whisk
  • Add your pepper, parmesan cheese, garlic powder, Greek yogurt, spinach, a teaspoon of salt and pepper and stir to combine
  • Transfer mixture to your quiche dish
  • Bake for 30 minutes or until it is brown and puffy (I recommend setting a 30 minute timer and giving it a little extra if your need to). You can check it’s ready by inserting a toothpick, if it comes out clear, your quiche is ready. 
  • Cool on a baking tray for 20 minutes to allow it to further set before serving

Video

Notes

Enjoy!!

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

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Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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