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          Veg and Lupin Crustless Quiche

This Veg and Lupin Crustless Quiche is easy to make and can also easily be made gluten-free or vegan. Packed with easily-digestible protein and full of bio-available calcium, iron, potassium and magnesium, it is not just delicious, but healthy too.

1 bunch fresh Swiss chard (approx. 10 leaves)
½ leek (approx. 100g)
300g peeled butternut squash
6 white cup mushrooms
150g cauliflower
3 tablespoons extra virgin olive oil
1 tablespoon margarine
375g smooth ricotta, non-dairy cream cheese or silken tofu
4 eggs or equivalent vegan egg replacer, lightly whisked
135g TLC Lupin Protein Flakes
60g plain gluten free flour / plain flour is gluten is not a problem
3 tablespoons dried Italian herbs
Salt and pepper to taste
3 tablespoons each pumpkin seeds and sunflower seeds to garnish.


  1. Pre-heat oven to 170°C
  2. Line a rectangular baking dish (32 x 20cm / 2.8 litres) with baking paper.
  3. Thickly slice the chard and blanch for 2 mins then drain.
  4. Prepare other vegetables by slicing/chopping into small pieces.
  5. In a large frying pan, heat the oil and margarine together.
  6. Add leek to the frying pan and sauté, stirring for around 1 minute.
  7. Add pumpkin and cauliflower; cook and stir for around 6 minutes.
  8. Finally, add the mushrooms; continue to cook and stir for further 2 mins - Set aside.
  9. In a large bowl, mix the lupin flakes, flour, Italian herbs, salt and pepper.
  10. Add the cooked vegetables and blanched chard to the bowl.
  11. Add egg and ricotta to the bowl and combine all ingredients well.
  12. Spoon mixture evenly into prepared baking dish.
  13. Top mixture with garnish.
  14. Place in oven and bake for approx. 30-40 mins.