This morning as I was baking, I decided I wanted to make something entirely different. So I popped the cheesecake I’d just finished baking into the fridge and cracked the eggs into the food processor. 🥚 🥚 🥚

And this is the result. A quiche like no other I’ve ever made. No meat (not even a slice of bacon!), both smashed up spinach and whole spinach leaves, tomatoes and lots of turmeric  … all resulting in a bright yellow/green quiche. Now that’s different alright! 💚💛💚💛

I was wondering what my daughter Charli would think of it as she has an aversion to both tomato and turmeric. Much to my surprise, she loved it! As did her friend who was at our place for a sleepover. She said she doesn’t usually like quiche, but she loved this one! My other half rated it too. I’d say that’s a successful experiment,  wouldn’t you? 🤗💖

In my opinion, it’s best served cold. But you can try it however you like 😊

Ingredients:

  • 8 large eggs
  • 1/2 cup Cream
  • 1/2 cup sour cream
  • 250g mozzarella, grated
  • 1 Brown onion, sliced (optional)
  • 500g baby spinach leaves
  • 2 medium tomatoes, sliced
  • 2 Tbsp. Turmeric
  • 2 tsp. Garlic powder
  • 2-3 Tbsp. Nutritional yeast
  • Pink salt to taste
  • Black pepper to taste
  • Chili flakes (optional)
  • Butter for sautéeing onion

Method:

  1. Preheat oven to 180°C.
  2. Sauté onions in butter in a frying pan over medium heat until translucent. Set aside.
  3. Grease a quiche dish with butter or oil.
  4. Add eggs, 3/4 of the mozzarella, turmeric, nutritional yeast, salt, pepper, garlic and 3/4 of the spinach plus the creams to a food processor and blend until smooth.
  5. Add onion and pulse a couple of times to blend it through.
  6. Line quiche dish with the rest of the spinach and top with slices from one tomato.
  7. Pour egg mixture (gently) on top.
  8. Top with the other sliced tomato and remaining cheese.
  9. Bake for 30-45 minutes or until golden brown and cooked through. This will depend on your oven.
  10. Allow to cool.
  11. Serve hot or cold.

I love this one cold 😊

Tip:

Nutritional yeast gives this quiche a fabulously unique flavour. It’s almost a big ‘parmesany’ and nutty at the same time.

It is full of vitamin B12 and is so good for you! It is a complete protein, contains other B vitamins, is low in fat and sodium, has no sugar and gluten, and contains iron.

I bought mine from my local health food store, and you can also get it online.

You can make this quiche without it, but I suggest that you don’t! I add nutritional yeast to many dishes – it’s a key player in my Cauli Mash! Yum!

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