Banting Tuna and Feta Quiche
A budget-friendly and easy quiche that is low in carbs. It can be enjoyed at breakfast or lunch and can be made as a part of a meal-prep routine.
Servings Prep Time
4 to 6servings 10minutes
Cook Time
Servings Prep Time
4 to 6servings 10minutes
Cook Time
  • 2tbsp olive oil
  • 1tin tuna
  • 2blocks feta cheese
  • 2large baby marrowalso know as zucchini or courgettes
  • 1/2small Onion
  • 1/3 red pepper
  • 1/2cup grated cheesecheddar or gouda
  • 1tsp Crushed garlic
  • 1cup milkcan be substituted with cream
  • 6 Eggs
  • 1tsp McGregor Herb de ProvenceAn Italian herb mix would be a similar substitute
  • Salt and pepperto taste
  1. Preheat your oven to 180 (350
  2. Mix the eggs, milk and grated cheese in a bowl or measuring jug. Set aside.
  3. Heat 1 tablespoon olive oil in a frying pan. Finely chop up the onion and red pepper. On a medium heat fry the onion and pepper with the crushed garlic until soft. Be careful not to brown it too much, it should just be soft. Once it is soft, take it off the heat and set the pan aside.
  4. Use the other tablespoon of olive oil to grease the bottom and sides of the backing dish that you will be using for the quiche. Slice the baby marrow in long thin strips and layer it at the bottom of the backing dish.
  5. Chop one block of feta into small blocks. Drain the water off the tuna. Mix the tuna and feta with the fried pepper and onion mix.
  6. Layer the feta and tuna mix on the baby marrows. Sprinkle the herbs de provence over the mixture. Pour the cheese and egg mixture over the rest of the ingredients.
  7. Season with salt and pepper to taste. Chop up the last block of feta into small blocks and layer it on top of the quiche.
  8. Baked in oven for 30 minutes. If you’re unsure if it’s ready, a knife should come out clean when it’s done.