Leek and Cauliflower Crustless Quiche

with Spinach and Pear
A fun and easy veggie-packed dinner treat!
Cooking time: 35 min
Cals 626 · Prot 37 · Carbs 50 · Fat 34
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300 Grams
0.5 Pieces
Yellow pepper
1 Piece
Cherry tomatoes
150 Grams
Olive oil
2 Tbsp
Black olive slices
40 Grams


4 Pieces
Grated cheddar
60 Grams
Grated orange cheddar
60 Grams
0.5 Tsp
Black pepper
0.5 Tsp
Chilli flakes
2 Grams
Dried thyme
2 Grams

To serve

Baby spinach
60 Grams
1 Piece
Olive oil
1 Tbsp


1 Prep
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.
2 Sauté
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.
3 Add
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.
4 Mix
In a bowl, combine the eggs, grated cheddar, salt, pepper, chilli flakes (spicy!) and thyme.
5 Bake
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.
Pro tip
Works well cold as a Pinto or Tapas style entertaining dish!

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