Posted on July 25, 2017 by Jenny Cromack

When it comes to eating healthily, a lot of recipes are altered to make them healthier (Shepherd’s pie, cauliflower rice, protein pancakes etc etc etc.). Sometimes instead of completely changing the recipe, removing one part of the recipe will do the job. Pastry is something we would rarely recommend eating due to the high fat content, so therefore quiches and flans would also be out the window. This is a massive shame as the filling of a quiche is a great source of protein. For this reason, I am a massive advocate for the pastryless quiche.

I love getting into a routine and food is a massive part of that for me. As much as variety in the diet is key, sometimes it is not always practical to eat 7 different lunches and 7 different evening meals especially that are all healthy options. Meals that can be portioned up and saved for later in the week are the better option. A quiche, indeed a pastryless quiche, is something that can easily made in bulk and then divided for breakfast, lunch or tea.


– 5 eggs
– 1 onion
– 1 pack of spinach
– Pinch of salt
– Pinch of pepper

You can add any other veg you fancy to this.


1. Preheat the oven to 220 degrees C. Lightly grease a 7-10 inch pie dish (dependent on the thickness of quiche you desire).
2. Dice up the onion and chop up the spinach (not too small for the spinach as it will reduce is size once cooked. Cook in a pan over a medium heat for 10 -15 minutes.
3. Separately add all the eggs in a jug and beat until completely combined.
4. Combine all the above ingredients together in a large bowl and mix well.
5. Add to the pie dish and pop in the oven until starting to go brown on the top and the eggs have set. No more than 30 minutes.

As with a lot of egg based recipes it is so simple to cook but so tasty. This just one variation of a quiche, please feel free to add different vegetables, herbs, meats or spices to give it a different twist.