Friday, 9 September 2016

Paleo red onion quiche

I admit I am not lactose intolerant, nor gluten intolerant, nor a vegetarian....but sometimes I really just like the taste of receipts that tick all these boxes and this exactly what this Paleo red onion quiche does.

Highly recommend this dish for a quick lunch, healthy dinner or a little breakfast on toast :)


5 large eggs
1 medium red onion, chopped
1 clove garlic, minced
200ml coconut milk
½ tsp baking powder
Sea salt and freshly ground black pepper to taste

1 tomato
1 avocado
1-2 tbsp of balsamic vinegar
Sea salt and freshly ground black pepper to taste

1. Preheat oven to 350F/220oC

2. In a large bowl, whisk the eggs and coconut milk together. As the mixture starts to bind together, start adding in all the other ingredients and continue to whisk.

3. Now grease a 9” pie dish and pour your mixture in. Bake the quiche for about 30 minutes, or until cooked through in the centre  

4. For the salad cube the avocado and tomato and put in a bowl. Lightly splash about 1-2 tbsp of balsamic vinegar and add salt and pepper, for taste. 

Tip: add an extra 5 mins baking, to get the edges golden brown and have a little crunch to them.

Top Tip: If you aren't lactose intolerant add some cheese into the quiche. Highly recommend Brown's aged cheddar (available from Nakumatt or Carrefore deli counter).

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