Quinoa Quiche

This low fat, low fodmap dish makes for a terrific lunch. Cook on a Sunday and cut into individual serves for lunches for the week. The quinoa and eggs are both high in protein leaving you feeling fuller for longer.

Ingredients

• 1 cup cooked quinoa
• 1 cup pumpkin, cooked and mashed
• 10 cherry tomatoes cut in half or thirds
• 10 oregano leaves
• 1 large lettuce leaf cut into pieces
• 3 eggs
• ½ cup grated hard cheese + extra
• 1 teaspoon salt
• ½ teaspoon pepper

Method

• Preheat oven to 180°C
• Whisk eggs, salt and pepper and mix in quinoa and stir. Add in veggies and cheese
• Coat a 9 inch glass pie pan with cooking spray and pour mixture in and pack down making the surface smooth,
• Bake for 30 minutes then let stand for 15 minutes before cutting.