1. Crustless Quiche.
Ingredients
Basic batter
6 fl oz coconut milk
6 eggs - separated
1 tsp turmeric
Salt
Pepper
Dried chilli flakes / herbs (optional)
Additional Fillings
Smoked salmon, leeks (sauteed), mushrooms, olives, hard cheese - the possibilities are endless. Go with what you like as long as the moisture content is not too high, e.g tomatoes, peppers, courgette
No-one likes a soggy bottom. :0(
Method
Whisk the egg whites until they become frothy. Add the egg yolks, coconut milk and turmeric. Season and whisk well. At this point add grated cheese if being used.
Grease a 9" glass dish with coconut oil or line the bottom with greaseproof paper. Pour some batter into the dish and evenly arrange your choice of filling over the top. Grate extra cheese over if you like. Pour in remaining batter and gently tap the surface to ensure all the filling and cheese is covered with the batter.
Bake at 180 degrees for about 40 minutes or until the quiche is firm and brown on top. Can be eaten hot or removed from the glass dish and allowed to cool.
TOP TIPS.
Minimise soggy bottoms by turning the quiche upside down for a short time when cooling if you haven't got a cooling rack.
2. Vegetable Squares
A great way to use up any left over veg like broccoli, carrot and cauliflower.
Hehe saggy bottom :P
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