Spinach & Feta Quiche with Almond Crust

I’ve always been a bit of ‘planner’ by nature. I plan my outfits for the next day. I plan my weekends down to the hour. I plan how I’m going to get from one place to the next and by what medium and how many minutes (and snacks) it will take. Not that weird, right!? Well generally I reckon planning is great, but it can sometimes get me pretty anxious and turn me into a bit of a control freak. I sometimes wind up getting frustrated with myself for ‘wasting’ my time overthinking and overplanning. It wasn’t until recently that I truly began to appreciate this skill of mine. Yes, I’ve now realised it’s a skill. And, this part has taken me a while, but I’ve come to the realisation that planning is somewhat therapeutic for me. I feel at ease when I’m prepared, so I may as well just give in. I’ve still got a long way to go, but I’m learning to channel my planning (though some would say, controlling) toward something positive.

One of those positive channels is my cooking and food preparation. I know you’re probably a bit sick of hearing how preparation and planning is key to following a healthy diet, but seriously it is! Sticking to my low-fodmap diet ain’t always easy, especially when I’m out and about and not totally in control (there’s that word again) of what’s available to eat. But luckily my inner-planner always saves the day, keeping my eating in line.

One nightly ritual I always stick to is planning out my meals for the next day. Even after a jam-packed day of work, I somehow find the energy to prepare my lunch and snacks, and sometimes breakfast, for the day ahead. I secretly get a feeling of self-satisfaction knowing I’m SO prepared and that in the morning I can wake up feeling relaxed.

Along with these Emergency Muesli Bars, quiche and frittata are a personal fav for when I’m planning ahead. They keep nicely in the fridge, and make the perfect next day lunch or pre-prepared dinner. When I’m strapped for time (and haven’t even planned ahead), I know I can whip up a simple quiche or frittata in no time. And, time permitting, the option is always there to get creative and make it a bit fancier. I love to just mix it up, changing the fillings and crusts with whatever is seasonal, or on hand in the fridge and pantry.

Here’s my recipe for a delicious spinach and feta quiche with an almond meal crust. For lazy days, this tastes just as good without the crust.