Here’s the recipe I found I don’t know where from and I adapted to make it dairy-free, to suit me.
This is my first dairy-free baking.
110g broccoli cut into florettes
2 tomatoes cut into 12 slices
110g of dairy-free cheese – cheddar flavour
4 large eggs (or 5 medium eggs as I had on hand)
100mls of unsweetened soya milk
1 tbsp grated onion
Salt and pepper
Ready shortcrust pastry (or make your own)
Pre-heat oven to 180 degrees C.
Blanch the broccoli florettes in boiling water for 2 minutes then plunge into cold water and drain. (Sit florettes on kitchen paper, until being used.)
Grease a 20cm by 24cm dish, or 20cm round dish as I used. So you may find you will not need all the amount of ingredients, if using 20cm round dish.
Unroll pastry and place in your dish, pressing into the edges and trim off excess pastry with a knife.
Bake your pastry first using the ‘bake blind’ method.
After your pastry has been ‘baked blind’, put 3/4 of the cheese in the base of the pastry case.
Pat tomato slices dry and lay over the cheese, followed by the broccoli.
Top with cheese.
Whisk together the egg, soya milk, onion, salt and pepper and pour over the ingredients.
Bake on the middle shelf if the oven for 40-45 minutes, or 35-40 minutes if using a 20cm round dish.
Quiche will rise during cooking, but will settle down when out of the oven.
This was my quiche, in the two photos below.
© Elizabeth Fisher and My Wellbeing and Learning Journey.
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