CRUSTLESS VEGETABLE QUICHE (GLUTEN-FREE OPTION)
A simple crustless quiche- you can use any vegetables, A great way to use up your veges from the fridge. This quiche can be made gluten-free by using a blended gluten-free flour- with no crust a great option to make an easy gluten-free meal. Serve with chips or a salad on the side to serve as a light meal or lunch
Provided by Jubes
Categories Lunch/Snacks
Time 1h
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C Grease a medium sized round quiche or pie dish.
- Mix all ingredients together and pour into the quiche dish.
- Cook for 45 minutes in the oven, or until the eggs have cooked through- will depend a little on your oven and the size of the dish used.
Nutrition Facts : Calories 193.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 144.6, Sodium 392.2, Carbohydrate 14.1, Fiber 0.6, Sugar 0.9, Protein 11.1
FETA, SWEET POTATO AND SPINACH CRUSTLESS QUICHE (GLUTEN-FREE)
A recipe originally from "Cathy's Kitchen" EnergyAustralia. This recipe is gluten-free as written - it does not contain flour
Provided by Jubes
Categories Lunch/Snacks
Time 50m
Yield 1 large quiche, 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease a large flan dish, approximately 25-27cm in diamater.
- Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.
- Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.
- Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.
- Add feta cheese, stir to combine and place into prepared flan dish.
- Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.
- Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.
- Allow to stand for 5-10 minutes before slicing.
- Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.
Nutrition Facts : Calories 236.1, Fat 12.2, SaturatedFat 6.4, Cholesterol 168.8, Sodium 444.3, Carbohydrate 19.8, Fiber 2.7, Sugar 5, Protein 12.1
SWEET POTATO AND QUINOA CAKES (GLUTEN-FREE)
These veggie cakes are great for brunch, picnics or potlucks. Or you can serve them as a side dish for a weekend dinner. Please serve with your favorite sauce. Vegan cashew mayo or aioli sauce works pretty well. I simply combined some sour cream, mayo, lemon juice, herbs and paprika.
Provided by InnerHarmonyNutriti
Categories Vegan
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Steam sweet potatoes until soft. Peel and mash in a bowl and set aside.
- Place quinoa and 1 cup water in a sauce pan. Cover and bring to boil. Reduce heat and simmer until the water is absorbed for about 15 - 20 minutes. Set aside. You will use only one cup of cooked quinoa. Store the leftover for later use.
- Sauté onion and garlic with 1 Tbsp of olive oil until the onion is soft.
- In the bowl containing the mashed sweet potato, add all the other ingredients and combine well.
- Make patties (10 - 12 patties depending on the size).
- Heat 1 Tbsp olive oil in a frying pan and cook patties for about 5 minutes each side. You might have to cook in two batches.
- Infuse love and serve with your favorite sauce.
Nutrition Facts : Calories 267.6, Fat 6.6, SaturatedFat 1, Sodium 546.4, Carbohydrate 45.8, Fiber 6.8, Sugar 6.5, Protein 7.6
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