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Red Pepper and Feta Quiche With a Cauliflower and Quinoa Crust
Prep Time
10 mins
Cook Time
1 hr 30 mins
 
A healthy and delicious grain free quiche perfect for breakfast, lunch and dinner.
Author: Jemma Andrew-Adiamah
Ingredients
For the crust
  • 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
For the filling
  • 4 eggs
  • 1/4 cup roasted red peppers
  • 1/3 cup feta cheese
  • 2 tbsp lemon thyme (dried thyme is also good)
Instructions
  1. Preheat the oven to 180 degrees and line a pie tin with greaseproof paper.
  2. Boil the quinoa in a saucepan and allow to cool when cooked.
To make the crust
  1. When cooled mix the quinoa, grated cauliflower, grated cheese, eggs and garlic and herb seasoning together in a bowl until well combined.
  2. 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.
  3. Bake the crust in the oven for 20 minutes until golden brown.
  4. When baked set side and allow it to cool.
To make the filling
  1. Beat the eggs together and pour into the pie crust.
  2. Add the roasted red peppers, feta and lemon thyme to the eggs.
  3. Cook in the oven for 30 minutes until the eggs have set and golden brown on top.
  4. Serve and enjoy!
Recipe Notes

Adapted from Closet Cooking