Mountain Bread Quiche
There is something about a good Quiche that says “home” to me. I love nothing more than a cold piece of leftover quiche, with a simple salad slathered in salad cream. I am pretty sure the humble quiche was central to many a cold and windy UK picnic! I love that with a quiche you can pretty much throw in whatever vegetable or leftover bits of cheese you have to spare and it always comes together to create an eggy goodness surrounded by crumbly pastry.
To make this version lower carb and dairy free (thanks Archie bug) I have replaced the buttery puff pastry with mountain bread wraps and swapped out the cream or milk for coconut cream. It still delivers the goods and taste great fresh from the oven or cold straight from the fridge - no plate needed!
Ingredients (Serves 4)
2 mountain bread wraps
6 eggs, whisked
1 bunch of asparagus, woody ends removed
1 brown onion, diced
1 tsp olive oil
1/2 cup of coconut cream
100g quality leg ham
salt and pepper
200g mixed green leaves
1 red onion, sliced thin
150g cherry tomatoes, halved
1 cucumber, sliced into half moons
Dressing for Salad
2 tbsp olive oil
Juice of 1/2 a lemon
1 tsp seeded mustard
1/2 tsp salt
1 tbsp honey
2 tbsp apple cider vinegar
Preheat your oven to 180oC. Line a ceramic pie dish with baking paper and then line the bottom of the dish with the two mountain bread wraps. They will overlap in the middle and a little will come up the sides.
Sauté the onion in olive oil until translucent. Dice the asparagus and sauté for 2-3 minutes. Pour onion and asparagus into the pie dish lined with the mountain bread wraps.
Dice and add the ham to the dish and evenly spread out the onion, asparagus and ham.
Whisk the eggs with the coconut cream, season well and pour into the lined dish. Carefully place into the centre of the oven and bake for 35-40 minutes until the top is golden. Remove from the oven and leave to cool slightly before slicing.
Add the leaves, tomato, onion and cucumber to a salad bowl. Shake the dressing ingredients in a jar and toss through the salad. Serve the salad on the side of the quiche. Salad cream is completely optional :).
Notes: If you’re not dairy free like me feel free to use all butter puff pastry as the base and swap the coconut cream for crème fraiche or sour cream. Any non watery vegetable works really well in a quiche so feel free to mix them up.