INGREDIENTS:
3 tomatoes (diced)
1 TBS fresh chives
1 garlic clove (crushed)
1 tsp lemon zest
1 onion (diced)
300 g spinach
220ml almond milk
4 eggs (beaten)
¼ tsp black pepper
Pinch of nutmeg
12g corn starch
10ml olive oil
200g shortcrust pastry
METHOD:
Roll out pastry and ease it onto loose bottom round quiche dish (23cm)
Press down to flatten dough, especially around the edges and trim off excess
Refrigerate it for at least 10 min as this will help the crust hold shape when cooking
In the meantime, heat oil and sizzle the onions until golden, add garlic and spinach
Cook until water has evaporated, then transfer cooked ingredients into clean bowl to cool
Combine almond milk with starch and then add beaten eggs, stir until well combined
Add the tomato and spinach mix into the egg and milk mix, stir well
Pour the entire filling now evenly over the crust base
Bake in pre-heated oven (175 degrees fan forced) for 50 min
Ensure the eggs are cooked through and quiche isn’t wobbly but firm.
Enjoy!