Saturday, January 3, 2015

Dairy Free Vegetable Frittata

I have been making a lot of these lately. Perfect for a quick breakfast or lunch (when you make it ahead of time) as this frittata is a meal in one.  It is great served immediately, but also keeps well over a few days. I like to eat it cold straight from the refrigerator when I am pressed for time. 

One of my current clients cannot eat dairy so I have been making this with homemade almond milk and it comes out just as good as with store bought almond or soy milk or cow's milk. 

Replace the asparagus with your favorite vegetables or leftovers.  For a non-vegetarian version, add 1 cup of chopped, cooked bacon, ham or ground turkey.  

4 teaspoons olive oil, divided
½ bunch asparagus, ends removed and sliced in 3rds, about 1 cup
2 small leeks chopped, white and light green parts only, about 1 ½ cup
7 eggs
¾ cup milk, unsweetened almond or soy milk
1 teaspoon chopped fresh thyme
1 teaspoon finely chopped parsley
½ tsp salt
Couple turns freshly ground pepper
1 tomato thinly sliced

1.  Heat oven to 350 degrees.  Lightly oil the bottom and sides of an 8” Pyrex pie dish and set aside. 

2.  Heat 2 tsp oil in a small frying pan over medium heat, add leeks and saute until soft but not brown, about 5 minutes, stirring frequently. Reduce heat if needed to keep them from browning. Spread leeks across the bottom of the prepared pie dish and place saute pan back over heat, add 1 more tsp oil and add asparagus. Saute until softened, about 2 minutes, stirring frequently, season with a little salt while cooking.  Fork should easily pierce the asparagus but still be crunchy. Place in pie dish over the leeks.

3. In a large bowl, whisk together the eggs, milk, thyme, parsley, salt and pepper until well mixed. Pour into pie dish.

4. Gently place tomatoes in a single layer on top of egg batter. They should float on the surface of the egg.  Carefully place dish in the middle of the oven and bake for 40 minutes. Remove from oven when the quiche no longer jiggles in the middle, and the entire quiche has puffed up. Let sit for 5 minutes before serving.

Prep Time: 8 minutes
Cooking Time: 45 minutes
This dish will keep in the refrigerator for 4 to 5 days

Tip: It helps to have the pie dish close to the oven when filling it. Then once it contains the egg mixture, it will be easier to keep the dish steady as you place it in the oven.

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