Go Back Email Link
–+ servings

Roast Veggie Quiche

Lunch
A flavour filled chunky roast vegetable quiche, set with a cheesy mozzarella egg mix, with bite size pieces of chorizo and fresh cherry tomatoes throughout. This one is sure to hit the spot!
3.67 stars from 3 votes
Calories561kcal
Carbs40g
Protein38g
Fats28g
For Exercise Day
Print Recipe Share on Twitter Add to my Meal Plans
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Performance Benefits

Combining foods that are a good source of carbohydrates, fat and protein is a great way to keep yourself feeling full and satisfied for longer. This will support steady blood sugar levels, concentration and your chances of making poor food choices.
Health Benefits

Eggs provide a complete source of protein and are one of the most bioavailable sources of protein you can eat. What's more they provide a good source of all four fat soluble vitamins A, D, E and K.
Expert Tips

Divide this quiche up and store it in the fridge to enjoy for lunch over the coming days. It is a great time saver!

Equipment

  • Baking tray
  • Food processor
  • Large mixing bowl
  • Quiche dish
  • Non-stick pan

Ingredients

For the Base

  • 120 g Oats
  • 1 Egg
  • 120 g Yoghurt
  • 2 tbsp Flour (plus extra for dusting)
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 tbsp Olive oil

For the Filling

  • 1 Red bell pepper (chopped)
  • 10 Mushrooms (chopped)
  • 1 Courgette (chopped)
  • ½ Aubergine (chopped)
  • 2 Red onion (chopped)
  • 6 Cherry tomatoes (halved)
  • 1 Chicken breast (chopped)
  • 50 g Chorizo (chopped)
  • 6 Eggs
  • ½ tsp Paprika
  • ½ tsp Garlic powder
  • ½ tsp Oregano
  • 1 pinch Salt
  • 1 pinch Pepper
  • 100 g Mozzarella and cheddar cheese (grated)
4 Servings

Instructions

  • Place the vegetables on a baking tray with a drizzle of olive oil. Roast at 220℃ for 40 minutes.
  • Blitz the oats in a food processor until flour-like.
  • Add the yoghurt, egg, salt and pepper and blitz until dough like. Scrape the contents into a large mixing bowl.
  • Add some flour to the bowl and use your hands to bring the dough together.
  • Oil the quiche dish with olive oil.
  • Place the dough in the quiche dish and spread the dough out evenly across the dish, using flour to help spread it. (This will take a few minutes depending on how sticky the dough is, that is ok).
  • Blind bake 20 minutes.
  • Add the chorizo to a large non-stick pan with the chopped chicken and cook on a medium heat for 5-6 minutes until no longer pink. Set the meat aside.
  • Beat 6 eggs in a large bowl, add in the herbs, spices, salt, pepper, and most of the cheese (saving some for the top of the quiche).
  • Remove the vegetables and quiche base from the oven.
  • Spread the vegetables, chorizo and chicken out over the base of the quiche and then pour over the egg mixture.
  • Sprinkle the rest of the cheese on top and place back in the oven for 15 minutes at 180℃.
  • Remove from the oven and serve.
  • This quiche can be stored in the fridge for 2-3 days.

Nutrition

Serving: 1ServingCalories: 561kcalCarbohydrates: 40gProtein: 38gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 376mgSodium: 642mgPotassium: 1070mgFiber: 6gSugar: 11gVitamin A: 232ugVitamin C: 64mgCalcium: 353mgIron: 4mg
Tried this recipe?Let us know how it was!