Low-Carb Quiche

From the title, as you can see, this quiche is low carb, however it is also a secret recipe for using up all and any vegetables you have sitting in your fridge or your kitchen jungle that for some reason or the other has not quite made the cut in your other dishes for the week.

Presenting the low-carb, kitchen jungle quiche…So if you have read this far, you are probably intrigued to know what I replaced the base of the quiche with, that would have been a buttery, flaky shortcrust pastry right? None other than the humble chickpea! Stay with me now...

It all starts by draining and emptying 2 tins worth of cooked chickpeas and putting this in a food processor with some salt and vegetable oil.

Once this has been blended (to a consistency of your choice) you can then take it out and mould it to fit your baking tin.

Now this bit is quite important because you want to ensure that the chickpea blend is moulded to form a border around your tin to keep all that liquid mixture safe and prevent it from leaking out.

At this point, I baked the ‘crust’ for around 10 minutes on a low heat to ensure that it had dried out and crisped ever so slightly.

I however opted to fill it with onions that had been sautéed, garlic, diced green peppers, some fresh spinach, frozen sweetcorn and a pinch of dried oregano.

I then seasoned it up with some salt, pepper, fresh green chilli’s and a teaspoon of garlic powder. Note that it is important to be really generous with your seasoning at this point because any minute now, this mixture is about to be immersed in 6 eggs and of course, double cream.

Ok so before you freak out completely at the fact I used double cream: 1)It was in the fridge leftover from a dessert 2) my relationship with double cream is a tricky one as you may have read in another blog post 'Spicy Mushroom Lasagne' and 3) It’s just indulgent and creates that luxurious, creamy, scrambled egg vibe going on.

N.B – The double cream is completely optional (unless you're following a Keto diet or just feeling indulgent like me) and can easily be substituted for a lighter crème fraiche, sour cream or omitted completely (but then be warned, it’s really not that fun this way)

There was one final ingredient to be added to make it extra special, and that was of course cheese. Because cheese makes everything extra special and I am my mother’s daughter after all (My mum has a very special relationship with cheese and butter…) The cheese was added into the quiche mixture and of course crowned on top of the quiche too.

The type of cheese you opt for doesn’t actually matter, however I opted for a medium cheddar. Finally it was baked for about 1 hour, due to the monstrous size of my baking tin (We are a family of 5 so this is expected). I left it to rest for around 10 minutes and then I sliced into it….

It was like bouji scrambled eggs gone wild; luscious, decadent and creamy and great for any picnic, occasion or even just a simple lunch time treat. Enjoy!

For the full list of ingredients:

Base:

• 2 x 400g Tin of Chickpeas

• 2 Tablespoons of Vegetable Oil (Or any oil of your choice)

• 1 Teaspoon of Salt (To your taste)

Filling:

• 6 Eggs

• 300ml of Double Cream

• Finely Chopped Onions

• Frozen Sweetcorn

• Handful of fresh Spinach

• Diced Green Bell Peppers

• Couple of Garlic Cloves

• Pinch of Dried Oregano

• Salt and Pepper to taste

• Cheddar Cheese (For both the filling and on top)

• Garlic Powder

• Green Chilli’s

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