Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1523 / 338
Fats (g)
16.7
of which saturated (g)
11.2
Carbohydrates (g)
38
of which sugars (g)
15.3
Fibers (g)
8.2
Proteins (g)
19.4
Salt (g)
2.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.