Better gut health quiche

A tasty recipe made with gut-nourishing ingredients and plenty of fibre. Full of colour and flavour.

Scroll down to watch me cooking this healthy ‘better gut health’ twist to a popular dish.

Better gut health quiche

Better gut health quiche

Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Gut-friendly, Healthy
Servings 4 people


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


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.



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. 
Keyword better gut health, fibre-rich recipe, gut-friendly recipe, healthygut, IBS-friendly, plant-based recipe

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