Savoury Quiche with Zucchini Base



▪️ This is my own quiche recipe that I’ve added to over the past year or 2 and I’m happy with this version. It’s perfect for lunches or a quick healthy dinner. It’s gluten free for those wondering. Because hubby and I aren’t fans of zucchini I try and incorporate it into our diet when I can and this quiche is a perfect way. Zucchini is an outstanding source of manganese and vitamin C, not to mention one of the best sources of dietary fibre so I don’t want to miss out on this nutritious vegetable!


Ingredients for zucchini base: 

1 large grated zucchini, slightly drained

2 tablespoons coconut flour (helps absorb moisture from the zucchini)

3 heaped tablespoons of LSA

1 egg

2 tablespoons coconut oil


Method for base: 

Preheat oven to around 170-180 degrees. Once zucchini is grated and some moisture is patted off it, add all other ingredients to a bowl and mix. It’s should be a wet paste consistency but needs to still hold together. Spoon into baking dish and spread around making an even layer. Place in oven for at least 15-20 mins until the layer comes out drier, but still semi soft to touch. It should look a little something like this when it goes it the oven:


Zucchini base layer before putting in the oven


Whilst in the oven prepare the quiche top layer! Please note I use amount of eggs based on my size of dish that I have – you may need to use a couple more or less depending on the size of your baking dish!


9 eggs

3/4 cup milk

2 rashes bacon, diced

1 tomato diced

3 mushrooms diced

1 small onion diced

salt and pepper

Oregano and basil as desired

Handful of grated cheese for topping

1 tomato sliced for topping



Add all chopped ingredients to already beaten and whisked eggs and milk. Stir gently and add salt, pepper, basil and oregano as desired. Once zucchini base is ready from oven pull out and set aside for 5 mins. Then add the quiche mixture to the baking dish. Sprinkle a little grated cheese over the top and place sliced tomatoes as desired.

Bake in oven for approximately 30 mins.


Finished product 👌🏼




Turmeric turkey burgers served with a massaged kale salad


Turmeric Turkey Burgers


▪️ This is my own recipe that I came up with inspired by a recipe book I own that uses turkey and turmeric together in a different recipe. I’ve always made burger patties but with beef mince and wanted to try something new. These are perfect for lunches during the week or a quick dinner, paired with a salad. Quick, easy and cheap to make!



500g turkey mince

1 Grated carrot

1 Grated zucchini – squeeze some of the moisture out of them first before adding

Freshly chopped parsley

2 teaspoons minced garlic

2 eggs

1 Teaspoon ground cumin

2 teaspoons turmeric powder

Approx 1 cup oat bran

Dash olive oil

Salt and pepper


I don’t always measure these ingredients precisely and go by texture to know if I’ve added enough of something. After carrot and zucchini are grated add all other ingredients to bowl and mix with hands so you can feel texture properly. Cook on frypan until browned. Makes about 8-10 depending how large you like them.