Dairy Free
Gluten & Grain Free
Low Disaccharide
[vc_btn title=”Print Recipe” style=”flat” color=”violet” size=”lg” align=”center” button_block=”true” link=”url:http%3A%2F%2Fallergycookingandcoping.com%2Fwp-content%2Fuploads%2F2017%2F06%2FASPARAGUS-QUICHE-1.pdf||target:%20_blank|”]
Now here is a delicious quiche WITHOUT cheese!!!
Serves: 6
Prep time: 15 mins
Cooking time: 45 mins
Ingredients
- 1 tbsp coconut oil
- 100g baby spinach leaves
- 1 cup spring onions, finely sliced
- 1 cup red capsicum, chopped
- 1 cup thin asparagus spears, cut into 1-2cm pieces
- 6 eggs
- 1/2 cup water
- 2 stock cubes, home made or bought (mind the additives)
- 3 tbsp almond meal
- 1/2 tsp baking powder (gluten free)
- 1 tsp salt, pepper to taste
- 1 tsp smoked paprika
- 1/2 tsp marjoram
- pinch chilli powder (or to taste)
Method
- Preset oven to 180°C (350°F).
- Grease a 22cm (9″)
- Heat oil in deep pan on stove top.
- Add spring onions, capsicums and asparagus and cook stirring for 7-8 minutes.
- Remove from heat.
- In a large bowl, mix eggs, almond meal, baking powder, water, stock cubes, salt, smoked paprika, marjoram, chilli and pepper.
- Stir in the vegetable mixture and spinach and mix well.
- Pour mixture into prepared dish, and bake for 40 minutes until cooked.
- Remove from oven and let sit for 5 minutes before cutting.
- Serve with fish or chicken, or on its own as a snack or breakfast.
