One of the main principles of the food combining diet is not to mix proteins and carbohydrates.
One result of that is trying to find an alternative to pastry – a carbohydrate – that combines with any protein filling, such as in the traditional quiche, which contains eggs. Pastry is also an issue for those on a gluten free diet.
However, there are plenty of options – and here is one of them!
Based on a French recipe, here is Granny Amelia’s pastry free quiche: a delicious choice for a protein main course or starter. Enjoy!
Serves: 2-4 (starter/main course)
Preparation time: 15 minutes
Cooking time: 20-30 minutes
Ingredients
1 punnet of cherry tomatoes, sliced
A jar of sun dried tomatoes, chopped
120g of goat’s cheese or Brie, sliced
2 courgettes, grated
5 large free-range eggs
A handful of fresh chives, chopped
Method
1. Line a large deep flan dish or pan with a layer of sliced cherry tomatoes
2. Chop the sun dried tomatoes into roughly centimetre-sized squares and add them in another layer, enough to cover the cherry tomatoes
3. Add a layer of sliced goat’s cheese or Brie
4. Add a the grated courgette
5. Beat the eggs and add the chives to the mix. Pour over the top of the quiche
6. Bake in a pre-heated fairly hot oven at 200C (fan)/220C/430F/Gas Mark 7 for 20-30 minutes
7. Remove from the oven when the top is crispy, golden brown and the quiche is firm throughout
8. Allow to stand for five minutes and then serve
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