I have been experimenting recently with a reduced gluten/gluten free diet. Simon has a gluten intolerance so we’re well used to cooking without the dreaded G word, and people have often said that reducing gluten can be a bonus to everyone so – why not have a go!
So dinner tonight will be new potatoes, salad, chicken for him and a crustless red pepper and goats cheese quiche for me and Bernard!
I guess it’s almost a than a quiche as there’s no pastry – but what the hell! It looks ruddy lovely and the whole house smells delightful so call you what you will – it’s yummy!
So if you fancy having a go:-
1 red pepper deseeded and chopped to bite sized pieces
1 log of soft goats cheese
4 large eggs
salt and pepper to taste
Oil for brushing the peppers
Preheat the oven to 180/gas mark 5
Brush the peppers with a little oil (we used spray oil – cos we’re trying to be healthy) And put them on a baking tray in the oven for about 20 minutes until they start to blacken at the edges.
Meanwhile beat the eggs, salt and pepper together.
When the peppers are cooked scatter them in the bottom of an oven proof dish and pour the eggs over the top.
Crumble the cheese over the top of the mix and put it back in the oven for about 25 minutes until it is golden brown on the top.
You can eat it straight away, or leave it to go cold. Enjoy!!