Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Serves: 4-6

Prep time: 15 mins

Cooking time: 20 mins

Ingredients

  • 2 tbsp olive oil
  • 1 leek, thinly sliced
  • 2 spring onions, thinly sliced
  • 12 large eggs
  • 1½ cups plain coconut yoghurt
  • 250g smoked salmon, torn into small pieces
  • 150g vegan cream cheese , diced 1cm pieces
  • 1 cup finely chopped parsley
  • ⅓ cup finely chopped dill

Method

  • Preheat oven to 150℃.
  • Heat oil in fireproof and ovenproof 30cm square dish on stovetop.
  • Fry leeks and spring onions until just changing colour, remove from heat.
  • In a large jug whisk eggs and yoghurt and then mix in all other ingredients.
  • Pour into leek mix, stirring quickly to combine.
  • Return pan to heat, do not stir any further, allow to cook gently for 5 minutes. 
  • Place dish in heated oven and bake for 15-20 minutes or until it has set (gently shake pan to test).
  • Garnish with extra parsley and / or dill, and serve with salad and / or chips.

Note

I buy my vegan cream cheese from Coles in Australia, any brand will work but this is the link to the one I use.


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