Crustless Quiche

Crustless Quiche


Serves 4

2 leeks, washed and sliced
baby rocket, a small handful
2 tablespoons extra virgin olive oil
sea salt to taste
white pepper to taste
1/4 cup of grated manchego or goats feta ( both are non dairy)
6 organic eggs, beaten
300 g firm silken tofu, drained


Brown the thinly sliced with the olive oil over low-medium heat until softened.
ADD the gently hand torn rocket leaves and mix through for 1 minutes until they wilt into the leeks then remove from the heat.

SEASON leeks and rocket with a little salt, white pepper and a half the cheese.

COMBINE the eggs and leek mixture into a bowl.

Gently break the silken tofu into chunks and delicately fold into egg mixture
POUR the mixture into a baking paper lined pan and top with remaining cheese.

BAKE in a preheated 200°C oven for 20 minutes or until golden and firm to touch.

STORE in the fridge for up to 3 days.

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