For a dairy free, pastry free quiche that almost walks off the table…keep reading!
In the summer up and down weather, heat, return to school etc. I have been finding satisfying my 5 and almost 7 year old’s varying and unpredictable food desires slightly challenging. Too hot…too cold…too heavy….too light…just not right! Sometimes it feels like Goldilocks and the three bears.
HOWEVER lat night, this was an absolute winner. The kids contributed to making it, adding ingredients, whisking and cracking eggs (always a favourite) which I find always helps their appreciation and appetite. In the midst of the clamouring in the kitchen to start chowing down, I didn’t get a chance to take a photograph beforehand to share with you. I even made a double batch…and the photo above is all I have left to show you!
It’s safe to say it was a hit! MORE, MORE, MORE please! Light, tasty, dairy and gluten free packed with veg!
(This is for the single serve…I often double the mix)
1 onion finely chopped
5 rashers of bacon chopped
1 zucchini chopped into small pea sized pieces
a handful of green beans chopped into small, roughly even sized pieces
1/2 red capsicum (pepper) chopped into small, roughly even sized pieces
1 Tbspn Nuttelex or other dairy free butter replacement
1 cup rice milk (or other dairy free milk)
1/4 cup gluten free flour (I use Orgran’s GF Plain Flour)
A very generous sprinkle of yeast flakes
A pinch of salt
A sprinkle of pepper
A sprinkle of shredded fresh parsley leaves
I didn’t have any peas or corn available so I just mix whatever vegetables I have on hand
1. Preheat the oven to 180C.
2.Chop onion. Warm 1 Tbsp of olive oil in a pan on moderate heat (6-7) , add the onion once warm and stir until soft and becoming translucent.
3. Chop bacon. Add the bacon to the pan to cook for 5 minutes.
4. Chop capsicum and add into the mix to partially cook through.
5. Chop other vegetables and put aside.
6. Warm nuttlex or other butter replacement in a saucepan or thermomix on low heat. Mix through flour. Once thoroughly blended mix through in milk, yeast flakes, salt and pepper and mix through.
7.Crack 5 eggs in a bowl and whisk gently. Then thoroughly mix into the blend above.
8. Lightly grease a ovenproof dish. Combine the onion, bacon and vegetables and spread evenly across the base of the dish then add the egg mixture.
9. Sprinkle the shredded parsley over the top.
10. Place in the pre-heated over for 40-45 minutes to cook. Allow for extra time if you do a double recipe. Cool a little before serving.
(c) Nurtured Mumma 2017