Crustless Quiche
INGREDIENTS: Serves 4
2 leeks, washed and sliced
baby rocket, a small handful
2 tablespoons extra virgin olive oil
sea salt to taste
white pepper to taste
1/4 cup of grated manchego or goats feta ( both are non dairy)
6 organic eggs, beaten
300 g firm silken tofu, drained
METHOD:
Brown the thinly sliced with the olive oil over low-medium heat until softened.
ADD the gently hand torn rocket leaves and mix through for 1 minutes until they wilt into the leeks then remove from the heat.
SEASON leeks and rocket with a little salt, white pepper and a half the cheese.
COMBINE the eggs and leek mixture into a bowl.
Gently break the silken tofu into chunks and delicately fold into egg mixture
POUR the mixture into a baking paper lined pan and top with remaining cheese.
BAKE in a preheated 200°C oven for 20 minutes or until golden and firm to touch.
STORE in the fridge for up to 3 days.
