VEGETABLE QUICHE

So simple to make, this protein-packed quiche can be stored in the fridge for a few days and used for lunches or for dinner. You can even add some meat for those carnivores out there, by adding 100grams or so of roughly chopped ham. I've made this dish with flour and with polenta and love both ways. I try to add lots of different herbs to this quiche, as they really add to the flavour. I love using chives, basil and parsley, however you could use whatever you have on hand; even dry herbs would work. 

INGREDIENTS 

• olive oil spray or 1 teaspoon 
• 1/2 a leek (white part only) or 1/2 a brown onion, finely chopped
• 1 medium carrot, grated
• 1 medium zucchini, grated 
• a large handful of baby spinach, washed & roughly chopped
• 6 eggs (preferably free range), beaten 
• 50g reduced-fat grated cheese
• 1/2 cup plain flour, or gluten free flour or polenta 
• 3 tablespoons fresh herbs such as parsley, chives, basil, finely chopped

COOKING 

1. Preheat oven to 180 degrees fan-force. Lightly spray or brush a 20cm x 30cm baking dish with minimal oil (no more than a tablespoon if your oil is liquid, not a spray. 

2. Assemble all of the other ingredients in a large bowl including 1/2 a cup water and stir well to combine, adding a generous amount of ground black pepper. 

3. Pour the mixture into the prepared dish and make sure it is evenly spread. Cook in the oven for around 40-45 minutes or until quiche is lightly golden and the egg is firm. Serve warm or cold. 

Serves / 4 
Total Preparation time / 15 minutes 
Total Cooking time / 40-45 minutes 

x Emily