Summer weather has finally arrived and all I’m craving is roasted vegetables and greens. I thought of the best recipes to use scraps and leftovers: quiche, but made it healthier. I rustled what I could find in the house and had peppers, onions and kale to work with. So I made a savoury oat and flax crust and packed the egg filling with the vegetables and a little bit of feta for added saltiness.


Savoury oat crust


  • 2 cups steel-cut oats
  • 2 tbsp. flax meal
  • 1/4 cup vegetable oil, I use avocado oil
  • 1/4 cup cold water
  • 1/2 tsp rosemary
  • Salt and pepper to taste


  1. Preheat oven to 350F.
  2. In food processor, blend oats until almond meal consistency is reached.
  3. Add flax meal and season.
  4. Slowly add in the oil, then the cold water, scraping the sides to ensure homogenous mix (it should resemble graham cracker crust consistency).
  5. Press crust into a pie mould.
  6. Bake in oven 15-20 min until hardened, but not coloured.




  • 7 eggs
  • 1/2 cup milk
  • 1 1/2 cup kale chiffonade
  • 2 bell peppers
  • 2 inch cube feta
  • 1/2 tsp. thyme, fresh, chopped


  1. Preheat oven to 380F.
  2. Julienne the peppers, season and bake for 10-20 mins.
  3. In large bowl, beat eggs.
  4. Add milk, thyme, and season with salt and pepper.
  5. Add kale and crumbled feta.


Caramelized onions:


  • 6 white or yellow onions
  • 2 tbsp vegetable oil


  1. Slice onions into 2-3mm rings.
  2. In medium saucepan, heat oil on medium heat.
  3. Add onions, season with salt and pepper.
  4. Cover and allow to sweat for 5-10 minutes, until the onions have released their water.
  5. Remove lid, increase the heat and stir constantly to avoid burning the onions.
  6. Enjoy!

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