Making up healthy lunches has become a bit of a challenge with a new baby. It would be far easier to reach for something that comes in a packet and wrapped in pastry for lunch, but in the long-term I know that I wouldn’t feel my best regularly surviving on convenience food.
Coming up with healthy lunch ideas that can be thrown together in a flash that doesn’t involve my go-to salads and soups has been difficult. I love my salads and soups, but sometimes it’s nice to change things up and step away from the norm. Since creating my Sweet Potato, Spinach and Mushroom Crustless Quiche, I’ve enjoyed the ease of how quickly these can be whipped up. With one of these in the fridge, I know that I have the start of a nutrient dense meal for the week, perfect for breakfast, lunch or dinner.
- 2 cups grated cauliflower
- 1 cup cooked quinoa
- 1/3 cup grated cheese ( I used cheddar)
- 2 tsps garlic and herb seasoning
- 2 medium eggs
- 4 eggs
- 1/4 cup roasted red peppers
- 1/3 cup feta cheese
- 2 tbsp lemon thyme (dried thyme is also good)
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Preheat the oven to 180 degrees and line a pie tin with greaseproof paper.
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Boil the quinoa in a saucepan and allow to cool when cooked.
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When cooled mix the quinoa, grated cauliflower, grated cheese, eggs and garlic and herb seasoning together in a bowl until well combined.
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Pour the mixture into the pie tin and pat it down with the palm of your hands or the back of a spoon. Build the pie crust up on the sides of the tin making sure that the mixture is even all the way around.
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Bake the crust in the oven for 20 minutes until golden brown.
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When baked set side and allow it to cool.
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Beat the eggs together and pour into the pie crust.
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Add the roasted red peppers, feta and lemon thyme to the eggs.
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Cook in the oven for 30 minutes until the eggs have set and golden brown on top.
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Serve and enjoy!
Adapted from Closet Cooking
This grain-free crust is perfect for those who are following a gluten-free diet. Surprisingly, even though there is no flour in the crust it holds together really well, which is down to the eggs in the mixture. You can add what you like to the filling, it’s such a versatile recipe that the combinations are just endless.
I just love how the sweet roasted red peppers go so well with the creamy and salty feta. As a major fan of the sweet and salty combination, I’m glad that I can indulge my flavour obsession easily with a quick and healthy lunch idea too.
What are your favourite go-to quick and healthy lunches? Do you like the sweet and salty flavour combination?
This looks lovely and yummy! My favourite healthy lunches are soups and salads but like you say sometimes it’s nice to change things up. I think I could make this on Sunday for Monday’s lunch and maybe Tuesday’s dinner.
It would definitely see you through 2 lunches or 3. It’s really good with a side salad. 🙂
I make quiche very often and will try your grain-free crust recipe! My favourite fillings are spinach and stilton and leak with smoked salmon.
I’ve going to try your smoked salmon combo because it sounds divine!
Love this idea – not quinoa is a seed so I suppose that makes it grain free technically but not by most grain free eaters as it can irritate the gut still – but such a good gluten free idea. I will be pinning this for all my Flourish eCourse clients as this is the perfect lunch and packed lunch option. Genius Jemma!
Thank you for sharing my recipe with your clients Kezia, so kind of you!
Such beautiful pictures Jemma! This looks really delicious.
Thanks Claire! I’m really trying to work on my photography skills and smarten up my images so that’s nice of you to say so.
This is a fabulous recipe and looks super duper yummy 😀
Thanks Olivia! 🙂
Incredible! I have pinned this – so clever
Thank you for pinning Rowan. 🙂
Wow, I love the idea of a feta and red pepper combination! Would be delicious with a salad too. I’m quite interested to try this just to see how the crust works in my hands. Could open up a wealth of possibilities in the kitchen.
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Ha! It holds together pretty well because of the eggs so I think you would be fine. 🙂
Love the sound of this!! Am trialing GF eating at the min x
Thank you! A recipe like this would be perfect for you then. 🙂
Looks so good! Roasted red peppers are just sooo much better than regular right? And feta is always a winner in my eyes.
Thanks! There’s just something about roasted red peppers, I think it’s the extra sweetness from the roasting.
Oh my! Quiche reminds me so much of summer picnics! Going to have to make a vegan version of this soon!
I’m sure with your creative skills you could easily make a delcious vegan version Lucie.
Love the idea of a cauliflower quinoa crust.
It’s a perfect way to get more veggies into your meal.
This is wonderful! Will definitely try the recicpe! very low carb friendly!
Thank you, let me know if you give it a try. It’s definitely low carb friendly.
This looks delicious but I’ve never been a fan of quiche! Maybe I should give it on last try before I decide I definitely don’t like it?! 🙂
Louise x
Red pepper and feta goes so well together. I love how you used cauliflower for the crust. Very unusual but a healthy alternative.
I have to admit that this isn’t my kind of meal but I have lots of family members that are vegetarian so I will be bookmarking it for the next family get together. xx
I’ve never tried to make a cauliflower crust, or a quiche. You make it sound so simple, which is the way I like to cook. I’ve been looking for healthier options for meals, so thanks for sharing this!
This sounds really good! I love making cauliflower crust pizza, but I haven’t thought to make a quiche with it too.
This looks delish. I’m going to have to try making a crust your way. I usually just make a frittata but I do sometimes miss the crust being wheat and dairy-free.
Totally been waiting for this recipe. Going to try it out this weekend, looks LUSH! xxx
This looks really nice. I love the fact that this makes so many portions too. Saves having to cook for a while. Is it filling on its own or do you think you need a side?
Looks absolutely delicious, I am yet to make a quiche from scratch though I do not have a baby I know what you mean about reaching for already made products.
I understand cooking the crust at 180 degrees. But I have been cooking the filling now at the same 180 for 30 minutes and it looks as liquidy as when I put it in. Am I missing the instructions that say raise the cooking temperature?
No not at all. It may be a difference in ovens? Just cook until the eggs are cooked fully. I hope you like it and let me know how you get on.
I raised the temperature to 300 degrees. It cooked an additional 20 minutes. It is fantastic.
Brilliant! So glad it worked out…you had me worried. Thanks for letting me know and I’m so happy that you like it!