Despite what this picture may suggest, this was a bit of a disaster. I’ve been using @rrcollier‘s milk-free quiche recipe successfully for a while but for some reason this time I made a couple of simple mistakes. Still, it was mostly tasty and elder daughter told me it was the first quiche I made that she liked. I suspect that’s because this time I didn’t add spinach.
OK, enough about the disasters (pro tip: if you’re baking pastry blind, don’t think rice would make a good substitute for beans. It won’t.)
Milk Free Quiche
pastry (I’m ashamed to admit I mostly use shop bought for this recipe as its essence is simplicity. If you buy the cheap ready to roll pastry (not Taste the Price Premium stuff) it usually won’t be made with milk.)
onions In this case from 18saughtonmains allotment
bacon or pancetta pieces
5 tablespoons oat milk
salt and pepper
Roll out the pastry, line a dish and put in the oven (check the temperature on the pastry packaging, but about 180C) to bake blind for 10 minutes. You don’t have to do this and the pastry is edible if you don’t, but nicer if you do.
While the pastry is baking, sweat the onions in some oil. After a few minutes add the bacon pieces. You want the onions to go translucent rather than brown. When I’m adding spinach I add it once the bacon looks cooked and wilt it for a minute or two.
Beat the eggs together with the oat milk. Add seasoning.
When the onion and bacon mix is ready, put it in the pre-baked pastry crust. Spread the mixture evenly around the crust. Pour the egg and oat milk mixture over the top. Place in the oven for about half an hour or until the mixture is cooked through and browned.