Green quiche with goat cheese

This girl used to hate all vegetables and anything 'healthy & green' but I really love this green veggie quiche.

See for yourself if it's just because I changed or because this quiche is just very, very delicious.

Gluten free
180 degrees | 35 minutes 
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  • 7P7 eggs
  • 5P205 grams of soft goat cheese
  • 8C120 grams of oatmeal flour
  • 1C180 grams of garden peas
  • 1.5C83 grams of green kidney beans
  • 0.5C314 grams of spinach
  • 1C118 grams of onion
  • 5F205 grams of goat cheese (also protein blocks)
  • 7F21 grams of almond flour
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How to cook

  • Dice the onions.
  • Cook the garden peas for a couple of minutes.
  • Mash the green kidney beans.
  • Chop the spinach coarsely.
  • Beat the eggs and add a table spoon of tamari, a bit of salt, pepper, thyme and oregano.
  • Mix the vegetables, the oatmeal flour and the almond flour into the egg mixture.
  • Put a bit of wax paper on the bottom of a spring cake tin, grease the sides and spoon the mixture in.
  • Crumble the goat cheese on top.
  • Bake in the oven for about 35 minutes at 180 degrees.
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  • The oven baking times are based on my hot air oven. Experiment in your own to see if it needs a bit longer or shorter.
  • Don't be afraid of the thickness of the mixture. The first time I made it I thought it would never set properly. No worries, it will!
  • Cut it into any amount of blocks you like and warm a piece up in the over at 150 degrees for about 15 minutes.