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Servings: 2 - Time: 25 minutes



  • 2 cup almond flour (or flour of choice)
  • 1/2 tsp salt
  • 50g butter, melted
  • 1 Egg
  • 1 sachet Bimuno


  • 100g grated Gruyère cheese
  • 3 Eggs
  • 1 tsp Dijon mustard
  • 2 slices ham, sliced
  • Any in season vegetables you have, peas, spinach, asparagus and mangetout work well.
  • 1 and a half cup double cream
  • Seasoning


  • Preheat your oven to 180C (fan).
  • In a bowl, place your flour, egg, butter, Bimuno powder and salt. Mix well with your hands.
  • Pat your base into a 10inch dish and bake for 12 minutes.
  • In a bowl, mix your cream, ham, Dijon mustard and seasoning.
  • Once your base is cooked, add your cream mixture & Gruyère cheese into your dish.
  • Bake for 20/25min.
  • Bring a pan of water to boil and cook your veg for a couple of minutes.
  • Halfway through cooking your quiche, top with your vegetables.
  • Let your quiche cool before cutting into slices and serve with a side salad or sauerkraut.

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