Silverbeet & Zucchini Quiche

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Servings 1


  • 1 teaspoon extra-virgin olive oil
  • 1/2 brown onion finely chopped
  • 1 clove garlic crushed
  • 1/2 zucchini grated
  • 1/2 carrot grated
  • 1/2 cup silverbeet finely chopped
  • 2 free range eggs
  • 1/2 tablespoon wholegrain mustard
  • 1/4 cup parmesan cheese finely grated
  • 1/2 Lebanese cucumber cut into chunks
  • 1/2 to matoes diced
  • 1/4 red onion thinly sliced
  • 1/4 avocado chopped
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon apple cider vinegar
  • salt & pepper to taste


  • Preheat oven to 190°C and brush a pie dish with oil.
  • Heat a frypan over medium heat with oil and cook onion for a few minutes until onion begins to soften.
  • Add garlic, zucchini, carrot and silverbeet and sauté for a few more minutes until cooked. Set aside to cool.
  • Combine eggs, mustard and 3/4 of the parmesan, season with salt and pepper and stir through vegetable mix.
  • Pour mixture into prepared pie dish, top with remaining cheese and bake for 25 minutes or until set.
  • Toss cucumber, tomato, red onion, avocado, parsley and vinegar, season with salt and pepper and serve with pie.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.