Making up healthy lunches has become a bit of a challenge with a new baby. It would be far easier to reach for something that comes in a packet and wrapped in pastry for lunch, but in the long-term I know that I wouldn’t feel my best regularly surviving on convenience food.
Coming up with healthy lunch ideas that can be thrown together in a flash that doesn’t involve my go-to salads and soups has been difficult. I love my salads and soups, but sometimes it’s nice to change things up and step away from the norm. Since creating my Sweet Potato, Spinach and Mushroom Crustless Quiche, I’ve enjoyed the ease of how quickly these can be whipped up. With one of these in the fridge, I know that I have the start of a nutrient dense meal for the week, perfect for breakfast, lunch or dinner.
- 2 cups grated cauliflower
- 1 cup cooked quinoa
- 1/3 cup grated cheese ( I used cheddar)
- 2 tsps garlic and herb seasoning
- 2 medium eggs
- 4 eggs
- 1/4 cup roasted red peppers
- 1/3 cup feta cheese
- 2 tbsp lemon thyme (dried thyme is also good)
Preheat the oven to 180 degrees and line a pie tin with greaseproof paper.
Boil the quinoa in a saucepan and allow to cool when cooked.
When cooled mix the quinoa, grated cauliflower, grated cheese, eggs and garlic and herb seasoning together in a bowl until well combined.
Pour the mixture into the pie tin and pat it down with the palm of your hands or the back of a spoon. Build the pie crust up on the sides of the tin making sure that the mixture is even all the way around.
Bake the crust in the oven for 20 minutes until golden brown.
When baked set side and allow it to cool.
Beat the eggs together and pour into the pie crust.
Add the roasted red peppers, feta and lemon thyme to the eggs.
Cook in the oven for 30 minutes until the eggs have set and golden brown on top.
Serve and enjoy!
Adapted from Closet Cooking
This grain-free crust is perfect for those who are following a gluten-free diet. Surprisingly, even though there is no flour in the crust it holds together really well, which is down to the eggs in the mixture. You can add what you like to the filling, it’s such a versatile recipe that the combinations are just endless.
I just love how the sweet roasted red peppers go so well with the creamy and salty feta. As a major fan of the sweet and salty combination, I’m glad that I can indulge my flavour obsession easily with a quick and healthy lunch idea too.
What are your favourite go-to quick and healthy lunches? Do you like the sweet and salty flavour combination?