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Ham and vegetable quiche in pots
Ham and vegetable quiche in pots
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Lactose-free ham and veggie quiches - a delicious allergy-friendly option!
Ingredients:
  • Melted polyunsaturated soya margarine, to grease
  • 100g butternut pumpkin, peeled, deseeded, halved crossways, cut into 5mm-thick slices
  • 100g English spinach, stems trimmed, washed, dried
  • 3 slices white bread, crusts removed, cut into 1cm pieces
  • 20g (1 tbsp) polyunsaturated soya margarine, melted (Naytura brand)
  • 55g sliced leg ham, roughly chopped
  • 80ml (1/3 cup) soy milk
  • 3 eggs
Instructions:
  • Preheat your oven to 180°C. Use the melted margarine to generously grease two 310ml (1 1/4-cup) ramekins or ovenproof dishes.
  • Steam the pumpkin in a steamer over a medium saucepan of boiling water for 7 minutes, then add the spinach and continue to steam for 1-2 minutes until the spinach wilts and the pumpkin is tender.
  • In a small bowl, coat the bread with 20g (1 tablespoon) melted soya margarine until well covered.
  • Distribute half of the bread evenly among the greased ramekins or dishes. Layer with steamed pumpkin, spinach, and ham on top.
  • In a medium jug, whisk together the soy drink and eggs. Pour the mixture into the dishes, sprinkle with the remaining bread, and place the ramekins or dishes on a baking tray.
  • Place in a hot oven for 35 minutes or until beautifully golden and firm. Take out, let it rest for 10 minutes, and then serve promptly.

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