Maggie Quiche

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Maggie Quiche

  • Servings: 6-8
  • Difficulty: easy
  • Print

Lovely hot or cold, this vegetable and bacon quiche is full of flavour, and it's gluten free.


  • 1 onion, halved
  • 1 red capsicum, roughly chopped
  • 1 zucchini, roughly chopped
  • 150g natural, free range bacon
  • 2 tbs virgin olive oil
  • 2 tsp mild English mustard
  • 6 eggs
  • 150g grated tasty cheese
  • 50g coconut flour
  • 5g baking powder
  • black pepper, to taste
  1. Preheat oven 180 degrees. Lightly grease a quiche dish with olive oil.
  2. Place onion, capsicum, zucchini and bacon in the thermal bowl. EXPERT / 15 seconds / speed 13 / 0 degrees / cap ON. Scrape down the sides and repeat.
  3. Add olive oil. EXPERT / 20 minutes / 2A / 110 degrees / cap OFF.
  4. Combine mustard, eggs, cheese, coconut flour, baking powder and black pepper together in a mixing bowl. Add the cooked vegetables and bacon mixture. Stir to combine. Pour into quiche dish and bake for 25-30 minutes or until cooked through.
  5. TIP: Place a piece of paper towel over the lid when cooking with the cap off to prevent splatter.

Credit: http://www.mycookexpert.com.au

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