Enjoy a delicious and healthy alternative to the classic quiche. This dairy free crustless bacon vegetable quiche is packed with protein and flavourful vegetables and is perfect for those who need to avoid dairy.
Ingredients
- 5 lean bacon medallions, chopped
- 1 yellow bell pepper, chopped
- 1 onion, quartered and sliced
- 1 small zucchini (courgette), chopped
- 3 mushrooms, sliced
- 3 medium tomatoes, pulp and seeds removed and diced
- 6 large eggs
- ½ cup (120ml) of almond milk (or other dairy free milk)
- salt and black pepper
- 3 tablespoons of nutritional yeast (optional)
- olive oil spray
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Instructions
- Preheat oven to 170c fan, 190c 375f (gas mark 5)
- Spray a frying pan over a medium-high heat with olive oil spray, add the bacon and fry for 5 mins, remove and set aside.
- Add the onion and fry for a couple of minutes till translucent.
- Add in the remaining veg and fry for approx 5 mins.
- line a bowl with some kitchen paper and add the vegetables, just to ensure any excess liquid is removed.
- Whisk the eggs in a bowl with almond milk, nutritional yeast, and salt and black pepper
- Line a deep 7-inch springform pan (or similar size oven proof dish) with some parchment paper
- Add the bacon and vegetables, then pour over the egg mixture, stirring a little bit just to make sure the egg mix goes all the way to the bottom.
- Place in the oven and bake for approx 35-40 mins until golden and set.
- Allow to rest for about 10 minutes removed from the oven before slicing.
