My husband’s a trooper… he’s up at 5am every weekday to travel an hour to work as a tradie (no late 9am starts in his world!). I do my bit my making sure he has an easy breakfast that he can just grab and go, so he doesn’t have to fuss around in the kitchen in the morning.
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We both love eggs (you can read why I love eggs here) for breakfast, but a cooked brekkie just isn’t feasible when you need to be out the door in 15 minutes. That’s why I whip up this no fuss grain-free quiche each week – he heats up a few slices in the microwave, makes his coffee and is on the road before you know it, filling up with a balanced breakfast of eggs and veggies! He loves it and I feel good because he’s having something substantial on his commute.
Quiche as we traditionally know it has a gorgeous pastry on the outside – and don’t get me wrong, I LOVE this kind of quiche – but here we’re making more of a frittata slice, that can be enjoyed hot or cold, for breakfast or as a quick protein-filled snack. It’s versatile enough for you to enjoy any or all of your favourite vegetable fillings – get creative!
So let’s get into the recipe… I know that’s what you’re really here for!
No Fuss Grain-free Quiche
1 1/2 onion
1 cup grated cheese
1 1/2 cups coconut flour
1 cup milk
salt + pepper to taste
2 tbsp chopped fresh parsley (optional)
2 cups of vegetable or meat filling of your choice (I usually use any combination of chopped bacon, tomato, zucchini, capsicum, mushrooms, or spinach – you could also use leftover meat, potato, pumpkin, broccoli or leek)
Preheat your oven to 180 degrees Celsius.
Chop onions and vegetable/meat fillings and put into a large bowl. Add in all remaining ingredients and mix with a wooden spoon or spatula until well combined.
Line a large baking dish (the one I use is approx 33cm x 23cm) with baking paper so it covers the bottom and sides (it makes it really easy to get out of the dish afterwards and saves on the washing up!) Pour the mixture into the dish and pop into the oven for about 45 minutes or until browned on top. You’ll know it’s cooked when it’s firm to touch on top and doesn’t jiggle when you shake the dish.
(If you’re using a smaller baking dish, you may need a longer baking time as your quiche will be taller than mine and there will be less surface area to bake.)
Let the quiche cool in the dish for 15 minutes before transferring it to a cooling rack (along with the baking paper). Let us cool completely before slicing into whatever size pieces you prefer.
This recipe lasts about a work week, so five mornings, depending on how hungry you are of course! Try it as your on-the-go breakfast next time. Enjoy x