This better gut health quiche is a healthy twist to the popular quiche recipe. Having worked with many fussy eaters, I recommend to first start adding new foods to familiar recipes. Quiche is popular enough and the ingredients can be inter-changeable, according to taste and seasonality. This better gut health quiche is fully vegan/vegetarian. Feel free to experiment with a different combination of vegetables and/or protein.
Scroll down to watch me cooking this healthy ‘better gut health’ twist to a popular dish.
Better gut health quiche
Ingredients
For the quiche
- 2 medium sweet potatoes diced
- 2 leeks chopped
- 1 punnet chestnut mushrooms chopped
- 1 pack organic firm tofu 400g
- 75 g pumpkin seeds roasted
- 4 eggs
- 1 handful fresh oregano chopped
- 2 tbsp almond butter
- 1 puff pastry shop-bought
For the Winter slaw
- 1/2 red cabbage finely shredded
- 1/2 celeriac finely shredded
- 2 medium carrots finely shredded
- 3 tbsp tahini paste
- 6 tbsp extra virgen olive oil
- 2 tbsp sesame seed oil
- 1 lemon juice
- 2 tbsp soy sauce
- 2 tsp ginger ground
- 50 g walnuts roasted
Instructions
Better gut health quiche
- Brown the mushrooms and leeks until tender. Add the almond butter and mix well.
- Oven-roast the sweet potatoes with a drizzle of olive oil and the oregano.
- Blend the eggs and tofu. Add the vegetables and pumpkin seeds and mix well. Season to taste.
- Place the puff pastry in a 23cms oven dish and pour in the vegetable mix.
- Place in the oven at 200C for 15 minutes and then lower the temperature to 180C for 20 minutes.
Creamy Winter slaw
- Shred the red cabbage, celeriac and carrots.
- For the dressing: dissolve the tahini with lemon, ginger, oils and soy sauce. Stir into the slaw and mix well. Add the walnuts. Season to taste.
Video
Notes
Food should be a pleasure to eat and this dish is no difference. I swapped eggs, dairy and cheese for a lighter, healthier version. There are healthy oils and plenty of gut-friendly fibre. A healthy twist to a popular dish.
