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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 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4


  • 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


  • 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



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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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