we delivers enough to blog about

    quiche small

    High Protein Gluten Free Quiche

    By Nick Hall

    This gluten free, high protein quiche is a perfect option for breakfast lunch or dinner.  It makes around 6 serves and can be eaten either hot or cold and keeps well in the fridge.  This quiche is also perfect to take to work and can served with a salad or as is.  Preparation time around 10 mins.  Cooking time 45-60 minutes.

    Perfect on a warm summers night, these beef skewers can either be BBQ’d or pan fried and are finished off with a home- made BBQ sauce. The greens salad is also dressed with a home-made salad dressing.

    INGREDIENTS

    • 12 eggs whisked
    • 2 handfuls of spinach
    • 1 bunch of asparagus
    • 4 tbs of olives
    • Grated sweet potato
    • 100g of Smoked salmon
    • Olive oil
    • Optional: Good quality mozzarella cheese, approx 1/2 cup

    METHOD

    • Pre-heat oven to 170dg
    • Take asparagus, chop hard ends off, chop into chunks, add to a pan with olive oil and lightly fry.
    • Crack 12 eggs into a large bowl and whisk.
    • Add two handfuls of torn spinach leaves.
    • Grate approx two cups of sweet potato into bowl.
    • Add olives, smoked salmon and small chunks of mozzarella cheese.
    • Mix well.
    • Line a deep baking tray with baking paper and pour ingredients into tray.
    • Cook on around 160-170 for approx 45-60mins.
    • Top of quiche should turn a light brown colour.
    • Check with knife after around 45 mins. If middle of quiche is still runny, quiche needs more time to cook.
    • Serve with green salad or as is.

    DO YOU WANT TO GET IN SHAPE FOR SUMMER? ENTER THE DRAW TO WIN A FREE NICK HALL BODY TRANSFORMATIONS 12 WEEK ONLINE PROGRAM. SIMPLY COMPLETE THE FORM BELOW BELOW AND IN A FEW WORDS TELL US WHY YOU SHOULD WIN. ENTRIES CLOSE SUNDAY 20 OCTOBER. WINNER ANNOUNCED SAME DAY.

    Your Name *

    Your Email *

    Your Phone *

    Subject

    Your Message

    captcha