This has become a staple in our ‘sensitive’ home. Inspired by Lee Holmes’ crustless quiche, this one has all the bases covered on the ‘feel good’ front. My gluten-free, dairy-intolerant housemate and fructose free me love baking up a big batch of this for the week ahead. It happily travels with us to work, it’s comfortably waiting when we stumble through the door at the end of a long day…and peps us up with a belly full of warmth after a morning at the gym. We’ve been known to mix up the veggie selection, add bacon, sliced chicken or a tin chilli tuna for a carnivorous alternative or mix and match herbs and spices. But one thing’s for sure, we keep on coming back for more.
- 8 eggs
- 125ml almond milk (or milk alternative)
- 2 tblsp nutritional yeast flakes (optional – cheesey flavouring for the non-dairy, or alternatively add your favourite baking cheese)
- 1/2 tsp sea salt
- 1 1/2 cups sautéed chopped mixed vegetables (we love garlic, spinach/kale, zucchini, red capsicum, cherry tomatoes, pumpkin/sweet potato as a good combo…and I like to mix up the oils in the sautéing to include sesame, coconut or olive)
We also love..
- A sprinkle of paprika
- Tsp or two of chilli paste or chopped fresh red chilli
Preheat oven to 180 degrees C and grease a 22cm diameter pie dish. I tend to lay grease proof paper for easy removal later.
Whisk the eggs in a large bowl, then whisk in the milk and yeast flakes. Scatter the veggies (and meat, if using) in the pie dish and pour the egg mixture over the top.
Bake for 25-30mins or until it is set in the middle and the top has lightly browned.