Introducing the dairy free quiche
Food – I love it! I especially enjoy making use of the seasonal kai which I grow here in the garden. As any gardener will attest, when things start coming into season, it happens in bulk and we end up having to eat a lot of those fruit or vegetables. Either that or trade it, store it, otherwise it may go to waste.
This recipe came from the need to use up the masses of Courgettes which we have growing. Courgettes have a habit of looking perfect to harvest one day, and the next it may be what many people call a Marrow (the Marrow is actually a courgette that has been left on the plant to grow a little longer; likewise, if you pick a marrow when small, it’s classed as a courgette).
Preparation Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Ingredients:
- 2 medium Potatoes, peeled and sliced into rounds
- 2 tbsp Olive oil, or Avocado oil
- 5 large Eggs
- 1 cup Coconut milk
- 1/2 tsp Turmeric
- 1/8 tsp Cayenne Pepper
- generous pinch Himalayan pink salt
- 4 cups seasonal veggies, chopped small or grated (I used approximately 2 cups grated Zucchini, 1 cup grated Carrot, 1/2 cup chopped Broccoli, 1/2 cup chopped Capsicum)
Instructions:
- Preheat oven to 220°C (428°F).
- In a bowl, toss the potato slices with olive oil and a pinch of salt until evenly coated. In a round oven dish or pie dish, create a “crust” with the potato slices by placing them over the base and around the sides, overlapping a little bit.
- Bake for 12 minutes or until tender.
- Turn oven down to 180°C (350°F).
- Beat eggs and coconut milk.
- Beat in turmeric, cayenne pepper and salt.
- Place veggies onto the cooked potato “crust”, pour over egg mixture, press veggies down and bake 40 – 45 minutes or until a toothpick inserted into the middle of the quiche comes out clean.
- Serve with a salad.
