This recipe is actually from my amazing sister Carla!
For the crust -
2 cups almond flour
1 tbsp minced garlic
1/3 cup vegan butter (or olive oil)
1/2 tsp salt
1/4 tsp pepper
2 tbsp water
The quiche mixture -
1 cup milk of your choice
1 cup lactose free cheese (grated)
1/2 tsp salt
1/2 tsp pepper
Additional add ins (optional) -
1 small red onion
1 small bag fresh baby spinach
1 cup diced mushroom
500g bacon, diced small
How to make the quiche:
Preheat the oven to 180 degrees fan-forced and grease a pie dish with either oil or butter. Set aside.
In a medium sized bowl, mix together all the crust ingredients until the mixture starts to clump together (or form little balls)
Press the crust mixture evenly into the pie dish.
Bake the crust for 15-20 minutes or until slightly golden brown.
While the crust is baking, cook the additional add ins (onion, mushroom, bacon etc.)
In a large bowl, whisk together the eggs, milk, 1/2 cup cheese, salt and pepper.
Add in the additional ingredients you cooked previously.
Once the crust is baked, leave to cool for a few minutes before pouring in the egg mixture.
Add the remaining cheese on top and bake for 35 minutes (or until the mixture is no longer jiggly)
Let cool for 15-20 minutes before cutting and enjoying!
Eat on it's own for a lux breakfast or serve with a salad for a healthy lunch or dinner!
Once cooked, the egg will flatten when it's cooling - so don’t be alarmed, it's normal!
Only add in the additional ingredients (bacon, onion etc.) once it's cooled down, as you don't want the egg mixture to cook prior to being in the oven.
If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy quiche making! Gené xx