Another Summery Chicken Quiche


I am a big fan of Zoe Harcombe. She is a fantastic fact oriented science food writer

Her recent blog on ‘healthy wholegrains’ is worth a read, especially her point about association not being causation!

Quiche is a great lunch or evening meal in the summer, serve with a green salad dressed with lots of extra virgin olive oil! And this one hasn’t a speck of wholegrains.

Base Ingredients:

  • 375g cauliflower
  • 75g ground almonds
  • 1 egg
  • a handful of herbs ( e.g. thyme of rosemary)
  • salt and pepper

Filling Ingredients:

  • 4 eggs
  • 50ml full fat milk
  • 1/2 onion diced
  • 250g leftover chicken chopped small
  • 150g cheddar cheese sliced
  • salt and pepper


Preheat the oven to 180 deg C. Grease a quiche dish.

Put the cauliflower into a food processor and blitz into breadcrumb size pieces. Then add the almonds, egg, herbs and seasoning. Spread into the quiche dish to cover the bottom and up the sides similar to pastry. Cook in the oven for about 17 minutes to pre-cook until the edges are starting to brown.

For the filling, beat the eggs, milk and salt and pepper together well.

Once the base is pre-cooked, scatter the onion and chicken over it, carefully pour the beaten egg mixture over and then top with the slices of cheddar cheese.

Return to the oven to cook for a further 30 minutes. Don’t be tempted to cook for longer as the egg will go rubbery.