Vegetable Quiche with Parsley, Sage & Rosemary

Yields5 Servings
 12 eggs ¼ tsp white pepper 1 tsp herb salt handful of parsley (finely chopped) 2 spring onions (sliced) some coconut oil (for greasing) 10 rosemary 10 g sage leaves 40 g maldon sea salt 2 medium courgettes (spiralized) 2 spring onion (sliced) 1 large carrot (spiralized)
1

Preheat oven to 200C/180C fan/ 400F/ gas mark 6.

2

Grease 6 individual ramekins with coconut oil.

3

Make the herb salt in a small food processor or blender such as the Kenwood Mini Chopper, whizzing until fine. You will have more than you need but save any extra for roast vegetables, or a flavour boost to soups or salads. Leave in an open jar to dry out.

4

Beat the eggs with the white pepper and herb salt, then add the parsley and spring onions.

5

Spiral the vegetables using the Kenwood Electric Spiralizer, then divide the spiralized vegetables evenly between ramekins, and pour over the egg mix, leaving at least 1cm from the top.

6

Place the ramekins on a baking tray and cook for 20-25 minutes until a skewer comes out clean. They will puff up tall in the oven but reduce in height as they begin to cool. Serve hot.

CategoryCuisine

Ingredients

 12 eggs ¼ tsp white pepper 1 tsp herb salt handful of parsley (finely chopped) 2 spring onions (sliced) some coconut oil (for greasing) 10 rosemary 10 g sage leaves 40 g maldon sea salt 2 medium courgettes (spiralized) 2 spring onion (sliced) 1 large carrot (spiralized)

Directions

1

Preheat oven to 200C/180C fan/ 400F/ gas mark 6.

2

Grease 6 individual ramekins with coconut oil.

3

Make the herb salt in a small food processor or blender such as the Kenwood Mini Chopper, whizzing until fine. You will have more than you need but save any extra for roast vegetables, or a flavour boost to soups or salads. Leave in an open jar to dry out.

4

Beat the eggs with the white pepper and herb salt, then add the parsley and spring onions.

5

Spiral the vegetables using the Kenwood Electric Spiralizer, then divide the spiralized vegetables evenly between ramekins, and pour over the egg mix, leaving at least 1cm from the top.

6

Place the ramekins on a baking tray and cook for 20-25 minutes until a skewer comes out clean. They will puff up tall in the oven but reduce in height as they begin to cool. Serve hot.

Vegetable Quiche with Parsley, Sage & Rosemary