Sweet Pepper, Goats Cheese & Asparagus Quiche Clean Supper Club
This is a delicious super healthy twist on a traditional quiche. You may be surprised to find a nut base instead of pastry & with the use of coconut cream instead of cow’s dairy it makes this quiche low in saturated fats and high in flavour!
Time to prepare - 25 minutes. Bake time - 30 minutes in total.
Equipment Food processor Whisk or Food Mixer Mixing bowl Small non-stick frying pan Baking paper Blind baking balls or rice 24 to 26 cm diameter Quiche tin – loose bottomed or if fixed base line with baking paper.
Heat oven temperature to 180 °C (fan)
Ingredients Filling 1 tbsp. of Rapeseed oil 4 Large Eggs 250ml Coconut Cream 1 Sweet Pepper 8 Asparagus spears sliced into bite sized pieces. 65g of Soft Goats Cheese Juice 1 Lemon A good pinch of Himalayan Pink Salt Black pepper
Quiche Case 300g Almonds or a mix of Brazil, Almond & Cashew Nuts 4 tbsp. of Spelt or gluten free flour 1 large Egg 1 tbsp. of water Butter to grease Quiche tin (we use goats butter)
Method Heat oven to 180°C Line or grease tin with goat’s butter.
Quiche Base. 1. Using the food processor grind the almonds into a grainy flour (we like quite a crunch and retain a few chunks). Add 4 tbsp. of spelt flour, 1 egg and add 1 tbsp. of cold water, blend until the mix starts to bind. 2. Tip half of mix into the quiche tin and using your hands firmly press and mold the mix in to the tin. 3. Tip the rest in and press it into the sides of the tin. 4. Make sure you leave no cracks in the base and the pastry reaches the tops of the tin. 5. At this point we like to blind bake the base, tear off a strip of baking paper that is slightly wider than the quiche dish, screw it up, unravel it and place onto the pastry, tip in blind bake balls or rice then place in the middle of the oven and cook for 10 -12 mins. Once case is baked, remove from oven.
Quiche Filling. 1. Meanwhile break 4 eggs into a bowl, squeeze in the coconut cream, add lemon juice, and grind in black pepper and a pinch of salt. Either using the food mixer or a hand held whisk blend together until smooth and creamy.
2. Slice Sweet peppers (we did them in rings), warm oil in frying pan and lightly fry until just turning soft. Remove from pan and set to one side.
3. Slice the goat’s cheese into small cubes and the asparagus in to small bite sized pieces.
4. Pour the filling mix into the quiche case. Scatter the sweet peppers across the filling and poke lightly into the mix. 5. Place the asparagus pieces evenly over the surface & finally add the pieces of goat’s cheese all over the quiche.
6. Place onto the middle shelf of the oven and cook for 20 minutes until the surface turns lightly golden & the middle of the filling doesn’t wobble.
Remove from oven, slice and serve.
Tips If you don’t eat the whole quiche it will store in the fridge for up to 2 days. Delightful eaten hot or cold. We regularly vary the fillings and love feta, courgettes, roasted tomatoes, basil in any combination.