The colour of this Corn Quiche alone will have your mouth watering before you’ve even had the first mouthful. This is a very quick and easy recipe to whip up for dinner or lunch. Use any left overs for your lunch the next day!
2 1/2 cups corn kernels
4 spring onions
3 tbsp coconut flour
1/2 tsp smoked paprika (optional)
1/2-3/4 cup dairy free milk, such as almond milk.
Finely chop your spring onions.
In a large bowl whisk together your eggs and 1/2c cup milk, seed in the coconut flour and seasonings. Whisk well. Leave for a couple of minutes. It will have thickened slightly. Add in the spring onions and corn kernels. Mix well.
Pour into a stone or lined baking dish.
Bake at 160C for 20-30 minutes, until lightly golden and cooked through. Be careful to not overlook.
NOTE – if you feel your mixture is too thick add in a little extra milk. You can replace the eggs with a vegan alternative if desired,
Enjoy with your favourite salads, how about our Carrot Salad?