Preheat the oven to 200°C/180°C fan. Rinse and grate the cauliflower. Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). De-seed and finely slice the pepper. Halve the cherry tomatoes.
Heat a pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower and fry for 4-5 min or until most of the moisture has evaporated. Transfer to a lined pie or roasting dish. Reserve the pan.
Return the pan to a medium heat with another drizzle of oil. Add the leeks and peppers and fry for 3-4 min until slightly softened. Add to the pie or roasting dish.
In a bowl, combine the eggs, grated cheddar, salt, pepper, chilli flakes(spicy!) and thyme.
Pour the egg mixture into the dish, over the cauliflower, leeks and peppers. Top with the cherry tomatoes and black olive slices. Bake in the oven for 20-25 min or until set.
6 Make salad
Rinse and pat the spinach leaves dry. Slice the pear. Combine the spinach and pear in a salad bowl. Drizzle with olive oil and serve with the crustless quiche.
Tips for fussy eaters
Add their favourite toppings.
Works well cold as a Pinto or Tapas style entertaining dish!
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