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Crustless Quiche with Beef Organs

By Kaya Kozanecka

This crustless quiche is the perfect combination of fresh seasonal flavour and nutrient-dense goodness. Bursting with tender summer vegetables, salty pops of olives, and the aromatic lift of fresh basil, it’s held together in a rich, savoury custard infused with Parmesan cheese. But what truly sets it apart is its incredible nutritional profile, our beef organ powder for a natural source of vitamins and minerals, collagen for skin, joint, and gut health, and colostrum for immune support.

Instead of a traditional pastry crust, this quiche uses a light touch of coconut flour, making it naturally gluten-free while adding a delicate, subtly sweet undertone. The result is a dish that feels indulgent yet wholesome, perfect for those who love to eat well without compromise.

Serve it warm for a nourishing breakfast, pair it with a crisp salad for a light summer lunch, or pack slices for on-the-go snacks that keep you fuelled throughout the day. Whether you’re looking to impress guests or simply make the most of seasonal produce, this crustless quiche proves that healthy eating can be every bit as delicious and satisfying as it is good for you.

Ingredients

2 small courgettes, cut into slices
6 organic eggs
50g (1/2 cup) parmesan cheese
60g (1/2 cup) coconut flour
2 tbsp Organised
A bunch of basil leaves (about 30g)
10-12 kalamata olives, cut in half
2 spring onions, finely chopped
10-12 cherry tomatoes, cut into quarters
3 tbsp raw milk
A generous pinch of salt and pepper

Ingredients

Preheat the oven at 180 degrees Celsius. Line a brownie tin with some parchment paper.
Add the sliced courgettes to a large baking tray and drizzle with some olive oil, salt and pepper. Roast in the oven for 10 minutes. Remove from the oven and set aside.
While the courgettes are roasting in a large bowl whisk together the eggs. Add in the parmesan, coconut flour, Organised, basil, olives, spring onions, cherry tomatoes, cooked courgettes and the raw milk. Whisk everything until well combined and season with salt and pepper.
Pour the mixture into the baking tin and spread it evenly using a spatula or the back of a spoon.
Bake in the oven for 30-35 minutes until you have a slightly brown crust on top.
Remove from the oven and let it cool down for around 20 minutes in the tin. Cut into squares and enjoy straight away or store in the fridge for 4-5 days.

Published on: August 30, 2025

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This is not your average salad. Charred slices of steak, still warm and blushing pink, laid over bitter greens, sun-soaked vegetables, and soft slices of late-summer fruit. It’s bright, grounding, and built for appetite. The quiet centrepiece, though, is the vibrant green dressing. Sharp, herb-heavy, with a gentle kick from chilli and spring onions, it brings both lift and depth. But beneath the flavour sits something more substantial. Blended seamlessly into the mix are three deeply functional ingredients: grass-fed organ powder, collagen, and colostrum, all found in Organised. Collagen supports skin, joints, and gut lining. Colostrum delivers immune support and natural growth factors. Organ powder brings a broad-spectrum hit of vitamins A, B12, iron, and essential minerals from liver, heart, and kidney. It’s fresh, bold, and unapologetically built to nourish. Ingredients For the green dressing: A small bunch of fresh parsley (about 20g) 1 green bell pepper, stalks, seeds removed and chopped into pieces 1 green chilli, stalks, seeds removed and chopped into pieces 2 spring onions, chopped 1 heaped tbsp Organised The juice of 1/2 lemon 2 tbsp extra virgin olive oil 1 tsp raw honey A generic pinch of salt and pepper to taste For the rest of the salad: 1 grass fed steak, cooked to your liking 1 peach or nectarine, cut into thin slices 1/2 small cucumber, cut into slices 4-5 radishes, thinly sliced 2 spring onions, finely chopped Method To make the dressing add all the ingredients into a blender and blend until smooth. Add in the honey and mix well. Check for seasoning. Grill or pan fried the steak to your liking. We like it medium rare, 3 minutes on each side. Remove from the pan and let it rest on a chopping board for 3-5 minutes. Cut the steak into thin strips. Add all the salad ingredients to a large serving plate or bowl. Add the sliced steak on top and generously drizzle with the dressing. Store any leftover dressing in the fridge for 2-3 days.

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More than just a supplement

All-in-one, 100% grass-fed beef protein powder, enriched with collagen, colostrum and beef organs. Designed to replace multiple supplements using whole-food nutrition.

Inside organised

Beef Protein

Bovine Collagen

Bovine Colostrum

Bovine Organ Complex

(Liver, Heart, Kidney, Spleen, Lung)

Celtic Sea Salt

Raw Honey

Maple Syrup

Organic Dates

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NO SUGAR ADDED

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NOTHING ARTIFICAL

NO STEVIA OR ERYTHRITOL

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Crustless Quiche with Beef Organs

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More than just a supplement