| 11 | 40 | 463 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 4 large | Egg |
| 1/4 cup | Heavy cream, 38% M.F. |
| 114 gm | Cheddar cheese (grated) |
| 426 gm | Ham (cooked; cubed) |
| 114 gm | Leek (chopped) |
| 142 gm | Spinach |
| 57 gm | Red onion (sliced) |
| 114 gm | Cucumber (chopped) |
| 6 tomato | Cherry Tomatoes (halved) |
| 114 gm | Celery (chopped) |
| 2 tbsp | Ranch salad dressing, gluten free (Primal Kitchen Ranch Dressing) |
Pre-heat the oven to 180°C (350°F)
Place the eggs and heavy cream in a mixing bowl and whisk until a pale yellow colour
Add the ham, leek and half the cheese and mix well
Pour the mixture into an ovenproof dish, top with the rest of the cheese and bake for 30-35 mins
Whilst the quiche is baking, prepare the salad by mixing the spinach, red onion, cucumber, tomatoes and celery together with the ranch dressing.
Allow the quiche to cool slightly then cut into portions and serve with a side of green salad
| Meat | 1.4 |
| Meat Alternative | 0.6 |
| Milk Alternative | 0.6 |
| Vegetables | 3.4 |
