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Gluten Free, Vegetarian, Refined Sugar Free

Delicious and nutritious, packed with protein and vegetables, and perfect for a balanced, low-carb meal. I make this almost every week for our lunches at work. You can make it dairy-free by using non-dairy milk and not adding cheese on the top. Pour the mixture into muffin trays to make mini quiches for lunchboxes. And of course you can alter the recipe to use whatever vegetables you have on hand.


6 eggs

½ cup milk

1 tsp baking powder

1 zucchini, grated (squeeze out excess liquid)

½ red capsicum, diced

½ cup whole kernel corn

1 large tomato, sliced

1/3 cup grated cheese

salt and pepper to taste


• Preheat oven to 180°C (350°F) and grease a quiche dish.

• Whisk the eggs, milk, baking powder, salt and pepper in a bowl.

• Place the vegetables into the dish.

• Pour the egg mixture over the vegetables and stir until just combined.

• Sprinkle with grated cheese.

• Bake for 30–35 minutes or until golden brown.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 30–35 minutes

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