Servings: 4 · Prep Time: 10 mins · Cooking Time: 35 mins
Total Time: 45 mins

Dinner | Lunch

A delicious and simple roasted vegetable quiche with a cheddar crust. It is hard to believe that this recipe is free from grains and gluten. It ticks every box when it comes to taste and texture. Quiche is such a brilliant way to use up any leftover vegetables, especially at the end of the week when food provisions are looking a little depleted. It is quick and simple and you can put your own twist on it. It is filling and great for lunch or dinner. It can be sliced and enjoyed on the go, served at a picnic or a family lunch. You can choose whatever roasted vegetables you want. We find red onion, pepper, broccoli and courgette to be a great mixture. We try to stick to lower carb vegetables, just because they work best with keeping blood sugar stable. But please do use whatever suits you. If you would rather not roast the vegetables, you can pan fry / wok them. They just need to be soft so that they aren't raw in the quiche.



  • ground linseed (150g)
  • cheddar cheese, grated (70g)
  • sea salt (1/2 tsp)
  • olive oil (2 tbsp)
  • water (5 tbsp)


  • large eggs
  • coconut milk (3tbsp)
  • black pepper (pinch)
  • roasted veggies (2 cups (250g))
  • feta (50g)


Preheat oven to 180C.
Start by making sure your vegetables have been roasted. (read notes)
In to a mixing bowl, place ground linseed, cheddar, sea salt and olive oil. Combine ingredients together.
Add water, little by little until you have a dough. I have put approximately 5tbsp water, because you will need to judge how much you need to form a dough.
Press the dough in to a quiche / pie dish.
Prick it with a fork.
Pop it in the oven for 10 minutes to blind bake.
Remove from the oven.


In to a bowl, place the eggs, coconut milk and pepper. Whisk together.
Pour the mixture in to the pastry crust. Add in the roasted vegetables and crumbled feta.
Place, carefully in to the oven for 20-25 minutes, until the mixture has turned solid.
Carefully remove from the oven and allow to cool.


It will keep in the fridge for up to 3 days.
You can replace the ground brown linseed with ground seeds.
Tips on roasting vegetables: Roast some chunky chopped up veg (eg. red onion, courgette, pepper, broccoli etc) tossed in olive oil with a sprinkle of sea salt for 40 mins (flip the veggies 20 minutes in).