Want a quick and easy meal that’s healthy? Or looking for a warm snack when friends are over on a cold winter’s evening? Here’s the delicious answer.
Ingredients
• 1 Tbs cold pressed vegetable oil
• 2 large leeks, rinsed well and sliced
• 1 medium broccoli head, cut into florets (150g)
• 100g sundried tomatoes, chopped
• 3 Tbs snipped chives
• Sea salt and pepper to taste
• 5 free-range eggs
• 100g rice or other gluten-free flour
• 1 rounded tsp baking powder
Directions
1. Grease a 20-25cm dish.
2. Pre-heat the oven to 180 °C.
3. Heat oil in a non-stick pan over a low heat and sweat leeks and broccoli until soft, but not falling apart – about 7 minutes.
4. Add sundried tomatoes and chives and remove from heat.
5. Sprinkle over 1/2 tsp sea salt and a good grind of pepper.
6. In separate bowl, whisk together eggs, flour and baking powder to form a smooth batter.
7. Stir the veggies into the egg mixture and pour into the prepared tin.
8. Bake for 30 minutes until quiche is just set and golden brown.
9. Serve warm or at room temperature.
