Corn Quiche

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!

Ingredients

2 1/2 cups corn kernels
4 spring onions
3 tbsp coconut flour
Salt/cracked pepper
1/2 tsp smoked paprika (optional)
4 eggs
1/2-3/4 cup dairy free milk, such as almond milk.

Method

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?

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