AMELIA FREER’S VEGETABLE QUICHE WITH PARSLEY, SAGE & ROSEMARY

Serves: 6

These mini quiches are super healthy and a savoury food lover's dream!

For the herb salt:

10g rosemary

10g sage leaves

40g Maldon sea salt

For the vegetable quiche:

12 free-range eggs

¼ tsp white pepper

1 tsp herb salt

Handful of parsley, finely chopped

2 spring onions, sliced

2 medium courgettes, spiralized

1 large carrot, spiralized

Coconut oil for greasing

Pre-heat oven to 200°C (180°C fan). Grease 6 individual ramekins with coconut oil.
Make the herb salt in a small food processor or blender, whizzing until fine. You will have more than you need but save any extra for roast vegetables, or a flavour boost to soups or salads. Leave in an open jar to dry out.
Beat the eggs with the white pepper and herb salt, then add the parsley and spring onions. Spiral the vegetables using the Kenwood Electric Spiralizer, then divide the spiralized vegetables evenly between ramekins, and pour over the egg mix, leaving at least 1cm from the top.
Place the ramekins on a baking tray and cook for 20-25 minutes until a skewer comes out clean. They will puff up tall in the oven but reduce in height as they begin to cool. Serve hot.

Print Recipe www.kenwoodworld.com/uk