Oat and Bell Pepper Quiche

Craving a nutritious and colorful quiche with a twist? This quiche, made with a wholesome oat crust, is a healthy alternative to the classic version. Light, high in protein, and bursting with flavor thanks to creamy cottage cheese and crunchy bell peppers. Perfect for a cozy lunch, an easy dinner, or to take on the go. Simple to make and guaranteed to impress!

Ingredients (serves 4–6)

For the crust:

• 300 g Pecan & Hazelnut Organic Oat Flour (KarmaKarma)
• Remaining oats (about 100 g)
• 1 egg
• 4 tbsp olive oil
• 100 ml water
• Pinch of salt and pepper

For the filling:

• 6 eggs
• 3 bell peppers (mixed colors)
• 200 g sun-dried tomatoes in oil, drained
• 200 g cottage cheese
• 3 tsp paprika powder
• Pinch of salt and pepper

Instructions

1. Prepare the crust:
   Preheat your oven to 200°C (390°F).
   Grind two-thirds of the oats in a food processor into a fine flour. Mix this with the remaining oats, 1 egg, olive oil, water, and a generous pinch of salt and pepper. Knead with your hands until you have a smooth dough. Press the dough into a quiche pan and pre-bake the crust for about 10 minutes.
2. Prepare the vegetables:
   Remove the seeds from the bell peppers and halve them. Cut half of each color into thin strips. Drain the sun-dried tomatoes well.
3. Make the filling:
   In a bowl, whisk the remaining eggs with the cottage cheese, paprika powder, salt, and pepper. Stir in the drained sun-dried tomatoes.
4. Assemble and bake the quiche:
   Remove the pre-baked crust from the oven. Spread the cottage cheese mixture over the crust and arrange the bell pepper strips on top. Return the quiche to the oven and bake for 25 minutes, until the top is golden brown and the filling is set.
5. Serve:
   Let the quiche cool slightly before slicing. Delicious warm, but also tasty cold!

Chef’s Tips

• Add fresh herbs like thyme, basil, or parsley for extra flavor.
• This quiche is perfect for make-ahead meals: store in the fridge and reheat when needed.
• Variation: swap the bell peppers for zucchini or mushrooms for a different twist.