Dairy-Free Quiche (Spinach & Leek)
Dairy-FreeNut-FreeNo Pork
A light, satisfying egg-based quiche with spinach and leek. No dairy, all flavour.
⏱ Prep: 20 min🍳 Cook: 40 min👥 Serves: 4
Ingredients
Pastry
- •1 sheet shortcrust pastry (dairy-free)
- •OR 1 cup almond meal base (press into tin)
Filling
- •6 eggs
- •200ml coconut cream
- •200g baby spinach
- •1 large leek, washed and sliced
- •1 onion, diced
- •2 cloves garlic, minced
- •2 tbsp olive oil
- •Salt, pepper, nutmeg
Method
1
Preheat oven to 180°C. Line a 23cm tart tin with pastry and blind bake 10 minutes.
2
Sauté onion, garlic and leek in olive oil until soft and slightly caramelised.
3
Add spinach and stir until wilted. Season well.
4
Whisk eggs with coconut cream, salt, pepper and a pinch of nutmeg.
5
Spread vegetables over the pastry base. Pour egg mixture over the top.
6
Bake 30–35 minutes until set and lightly golden.
7
Rest 10 minutes before slicing. Serve with a simple green salad.
⚠️ Allergy reminder
All recipes are free of peanuts and pine nuts (Izzy's allergy), dairy, and pork. Always check ingredient labels.