3 free range eggs
1 ripe avocado
1 large tortilla or sandwich wrap
1/3 cup non-dairy milk (coconut or rice works well)
2 leeks, chopped
Salt and pepper to taste
Yes, even I sometimes forget to place my order before the deadline: by Thursday last week I had nothing left in the fridge except a couple old leeks, a ripe avocado, some left-over tortillas from last week’s enchilada recipe, and some of Dan’s Free Range Eggs.
Being lactose intolerant, I thought I’d use my creative powers (somewhere in there) to whip up a Dairy Free Leek Quiche to rival the cheese-fuelled type to which you lucky lactose-digesters are accustomed. My secret weapon, the ripe avocado, works to thicken the egg mix and adds a little creaminess to the whole thing. Here’s how I did it:
- Preheat your oven to 180 degrees Celsius.
- Halve and roughly chop the leeks. Put a generous amount of rich olive olive in a frying pan over medium-high heat and fry the leek until soft and brown.
- Add salt and pepper to taste. Set aside to cool a little.
- In a suitably sized cake or quiche baking tin, place your tortilla or other kind of large sandwich wrap. Push down on the corners so it fits like a pastry sheet and pop it in the oven to warm it up (don’t leave it in there too long).
- Meanwhile, in a mixing bowl, add the eggs, non-dairy milk of choice (I used coconut milk), avocado, and some salt and pepper to taste. Whisk it all up with a large fork, giving the avocado a good mashing while you’re at it.
- Add leek to the egg mixture, stirring it through and then fill your ad hoc tortilla/wrap quiche casing with the mixture, leaving at least 1/2 cm at the top to avoid overflow.
- Cook for 30-40 mins or until brown on top and cooked through.
- I sprinkled a little turmeric on top for colour. Serve hot or cold. Enjoy your dairy free quiche!