Sunday, June 15, 2003

Dairy free quiche

As the title suggests, I can't eat dairy, and wanted to make something that I could eat for a party recently, and so modified a quiche recipe. I am able to eat sheep and goat milk products, but cheeses from these sources are typically very strong, salty and quite different from cows milk cheese. It takes some getting used to, but you can't taste any difference in this quiche.

Dairy Free Quiche

about 1.5 cups flour a couple of teaspoons of nuttelex (or butter)

some soy milk

sauteed vegies (any combination of onions, mushrooms, tomatoes, zucchini, spinach)

finely chopped sauteed bacon (optional, but tastes sooooo much better)

a handful of grated sheep's cheese

4-5 free range eggs (they taste better)

some soy milk

garlic

0.5 tsp mustard (seeded is better)

salt/pepper/herbs

2-3 tbsp plain flour

Rub the butter into the flour using a fork till it resembles breadcrumbs (don't use hands), pour in a little soy milk, and smush into a dough (not too sticky and not to dry). Wrap dough in plastic and put in fridge for several hours. Roll out dough and put in a very flat and wide quiche flan with removable bottom, being careful to not get any tears. Push into edges and corners. Sprinkle a small amount of cheese over base, and put sauteed vegies and bacon over cheese. Sprinkle with the rest of the cheese. Whisk together eggs, flour, garlic, herbs, salt, pepper, mustard and some soy to make an egg custard. Pour over vegies. Place sliced tomato (best) and/or mushrooms on the top. (If the mushrooms are arranged around the edges it seems to stop it flowing over the edge). Bake in a medium oven (350F/180C) for 30-40 minutes or until set.

To get a crunchier base, pre-bake base for 5-10 minutes.

Best served warm with salad in my opinion. Serves 8-10.

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