This crustless quiche is the perfect combination of fresh seasonal flavour and nutrient-dense goodness. Bursting with tender summer vegetables, salty pops of olives, and the aromatic lift of fresh basil, it’s held together in a rich, savoury custard infused with Parmesan cheese. But what truly sets it apart is its incredible nutritional profile, our beef organ powder for a natural source of vitamins and minerals, collagen for skin, joint, and gut health, and colostrum for immune support.

Instead of a traditional pastry crust, this quiche uses a light touch of coconut flour, making it naturally gluten-free while adding a delicate, subtly sweet undertone. The result is a dish that feels indulgent yet wholesome, perfect for those who love to eat well without compromise.

Serve it warm for a nourishing breakfast, pair it with a crisp salad for a light summer lunch, or pack slices for on-the-go snacks that keep you fuelled throughout the day. Whether you’re looking to impress guests or simply make the most of seasonal produce, this crustless quiche proves that healthy eating can be every bit as delicious and satisfying as it is good for you.

Ingredients

• 2 small courgettes, cut into slices 
• 6 organic eggs
• 50g (1/2 cup) parmesan cheese
• 60g (1/2 cup) coconut flour
• 2 tbsp Organised
• A bunch of basil leaves (about 30g)
• 10-12 kalamata olives,  cut in half
• 2 spring onions, finely chopped
• 10-12 cherry tomatoes, cut into quarters
• 3 tbsp raw milk
• A generous pinch of salt and pepper 

Ingredients

1. Preheat the oven at 180 degrees Celsius. Line a brownie tin with some parchment paper.
2. Add the sliced courgettes to a large baking tray and drizzle with some olive oil, salt and pepper. Roast in the oven for 10 minutes. Remove from the oven and set aside.
3. While the courgettes are roasting in a large bowl whisk together the eggs. Add in the parmesan, coconut flour, Organised, basil, olives, spring onions, cherry tomatoes, cooked courgettes and the raw milk. Whisk everything until well combined and season with salt and pepper.
4. Pour the mixture into the baking tin and spread it evenly using a spatula or the back of a spoon.
5. Bake in the oven for 30-35 minutes until you have a slightly brown crust on top.
6. Remove from the oven and let it cool down for around 20 minutes in the tin. Cut into squares and enjoy straight away or store in the fridge for 4-5 days.