Dairy-free Seaweed & Vegetable Quiche

Quiches are often rather rich affairs, packed with saturated fat and laden with dairy products; not something those who need to avoid dairy can usually enjoy! This version, however, is made with a double dose of health-boosting seaweed in the form of sea spaghetti and sea salad.

Servies 4-6

Ingredients

• 15ml/1 tbsp olive oil, plus extra for greasing
• 300g/10½ oz dairy-free pastry (see recipe on p151), substituting dairy-free spread for butter
• 15g/½ oz dried sea spaghetti or 20g/¾ oz fresh sea spaghetti
• 1 onion, peeled and chopped
• 1 red (bell) pepper, seeded and finely chopped
• 1 small courgette, chopped
• 75g/3oz mushrooms, wiped clean and sliced
• 2 garlic cloves, crushed
• 15g/½ oz flaked sea salad
• 7 cherry tomatoes, halved
• 3 large eggs, beaten
• 150ml/5fl oz unsweetened almond milk
• Sea salt and freshly ground black pepper
• 50g/2oz/½ cup grated dairy-free cheese
• A few sprigs of fresh dill, sea greens or roughly chopped sun-dried tomatoes (optional)

Method 

Spoon the softened vegetables into the base of the pastry case and spread them out evenly, then sprinkle with the dill, olives or strips of seaweed.

Pour over the egg mixture, then arrange the top, if you are using them – this isn’t essential, but may add extra flavour if you happen to have them on hand.

Carefully slide the baking sheet and quiche back into the oven and reduce the temperature to 180°C/350°F/Gas 4. Bake the quiche for about 25 minutes or until the filling has just set and the top is golden.

Remove the quiche from the oven and trim away the excess pastry. Leave it to cool at least slightly, until it is pleasantly cold. It is best not to eat it when piping hot. Remove the quiche from the dish or pan and cut it into wedges for serving.