Mom Blog

Easy Low-Carb Banting Quiche

What’s for dinner?


This is probably the most frequently asked question in a family. We all have to ask ourselves this question every single day. The husband asks the wife via text message when he starts to feel hunger pangs on his way home from work. The kids repeatedly ask this question at around 4pm. All repetitions of this same question (with an increase in nagging tones which are answered in proportionally annoyed responses) can certainly spike cortisol levels.

You know what it’s like.

Then, on top of that, certain criteria need to be met too.

What’s for dinner that is…

  1. healthy?
  2. tasty and satisfying?
  3. fast? (but not fast food)
  4. not expensive?

Good luck to poor Mother. And on top of that the kids are fighting with each other, because it’s “Happy Hour” and they are tired and hungry at this time of day. Yes, this is what happens and this is what mothers across the globe dread. And this is probably why UberEats and Mr Delivery and every other fast food restaurant has flourished.

But with some experience and preparation beforehand, life at 4pm doesn’t have to be miserable. Over time, you collect solid recipes that you trust and that the family loves that you can just throw together quickly. And these kinds of dinner dishes hit the spot and the kids sleep peacefully with nice warm tummies.

So one of my family members blessed me with this little gem of a recipe:

Crustless Broccoli Quiche – low carb, quick and easy! And Banting, too!

Here’s the recipe:

  • Half a cup of double cream yogurt
  • 6 eggs
  • 1 cup of cheese, like Gouda or Cheddar
  • 1 head of broccoli, steamed and chopped into smaller pieces
  • 1 teaspoon of minced garlic
  • Salt and pepper to taste

Most of the work comes in with steaming the broccoli and chopping it. What you do first is to combine the yogurt and eggs well. Add the chopped broccoli and remaining ingredients to the yogurt-egg mixture. Pour into a greased pie dish and bake for about 20 minutes at 180 degrees Celsius or 375 degrees Fahrenheit or until lightly golden on the bottom and on top.

I loved this recipe, it was so satisfying served with some grilled fish and vegetables. I am sure you could do variations of the recipe as you feel. It keeps in the refrigerator for about 3 days. The nice thing is you can have it at whatever temperature, although I do prefer it warmed up a bit.

I hope that this recipe may add value to your life, whoever you are – even if you do not have starving children to feed every day!

Comment below if you tried this recipe and feel free to share what variations worked for you and if your family liked it or not.




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