Learn how to make these mini quiches which are so quick and easy to create. They also just so happen to be dairy-free, egg-free, gluten-free and wheat-free too!
With the arrival of summer, thoughts turn to picnics and enjoying days out! Now, when it comes to allergies, it’s often easier to make your own food, to guarantee that ‘safe’ food is available!
Warmer weather naturally makes us want to eat lighter meals, and whilst salads are delicious, it’s often quite nice to have a little extra to accompany them.
We often have fish cakes, or potato pancakes, but me being me, I like to test myself from time to time! I've had a few requests for an allergy safe quiche recipe, and I always like to deliver where possible!
So, I’ve created some super cute and tasty little quiches that just so happen to be dairy-free, gluten-free and egg-free.
I like to spoil you!
These beauties are just right for picnics and packed lunches. They’re also the perfect size for little ones too.
It’s a basic recipe that can be tweaked to become pretty much any flavour combination, so let your taste buds go wild and give it a try!
You will need:
- 1 pack of short crust pastry (we used Silly Yak)
- x2 egg replacer – made up (we used Orgran)
- x1 pack of dairy-free crème fraiche (we used Oatly)
- 1 red onion – peeled and chopped
- Handful of asparagus - chopped
- 1 tbsp olive oil
- 3oz (85g) dairy-free cheese (we used Bute Island)
- Pinch of salt and pepper
Preheat the oven to 200°c/ 390°f/ Gas 5. Using a non stick 12 hole roasting tray, cut out the pastry, then grease the holes before lining the holes with the pastry.
Carefully prick the bases of the 12 holes with a fork (this will stop the pastry from ballooning when baking).
Place the tray in the pre-heated oven and bake for around 10 minutes.
Meanwhile, place a frying pan over a medium heat, and gently fry the onion and asparagus for around 5 minutes, remembering to stir frequently. Take the frying pan off the heat once the onions have softened.
Remove the tray from the oven, and turn the heat down to 180°c/ 320°f/ Gas 4.
In a bowl, combine the egg replacer, dairy-free crème fraiche, dairy-free cheese, cooked onion and asparagus, and mix well. Add a pinch of salt and pepper and stir in.
Then carefully pour the mixture onto the pastry, before placing the tray back in the oven. Bake for a further 25-35 minutes, or until fully set.
Remove from the oven,and leave to cool slightly. Serve with crispy salad and a vinaigrette.
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