By Nick Hall

This gluten free, high protein quiche is a perfect option for breakfast lunch or dinner.  It makes around 6 serves and can be eaten either hot or cold and keeps well in the fridge.  This quiche is also perfect to take to work and can served with a salad or as is.  Preparation time around 10 mins.  Cooking time 45-60 minutes.

Perfect on a warm summers night, these beef skewers can either be BBQ’d or pan fried and are finished off with a home- made BBQ sauce. The greens salad is also dressed with a home-made salad dressing.

INGREDIENTS

• 12 eggs whisked
• 2 handfuls of spinach
• 1 bunch of asparagus
• 4 tbs of olives
• Grated sweet potato
• 100g of Smoked salmon
• Olive oil
• Optional: Good quality mozzarella cheese, approx 1/2 cup

METHOD

• Pre-heat oven to 170dg
• Take asparagus, chop hard ends off, chop into chunks, add to a pan with olive oil and lightly fry.
• Crack 12 eggs into a large bowl and whisk.
• Add two handfuls of torn spinach leaves.
• Grate approx two cups of sweet potato into bowl.
• Add olives, smoked salmon and small chunks of mozzarella cheese.
• Mix well.
• Line a deep baking tray with baking paper and pour ingredients into tray.
• Cook on around 160-170 for approx 45-60mins.
• Top of quiche should turn a light brown colour.
• Check with knife after around 45 mins. If middle of quiche is still runny, quiche needs more time to cook.
• Serve with green salad or as is.

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