This quiche-like cake can be made for a picnic, lunch or light dinner at home. It does contain dairy, but it is completely grain free, using almond meal, which like the eggs and cheese, is packed full of energy-sustaining protein. I’ve included vegetables such a garden peas, leek and zucchini, but you could really use any leftover green vegetables.
I used a spring-form cake-tin which makes removal easy and I recommend using a ‘convection’ oven mode, rather than ‘fan-forced’ to prevent the top from browning too early.
Provided it is served with a side salad, or extra vegetables , this dish is adequate to serve eight adults.
Last week, for the very first time, I purchased 100g of fresh ricotta cheese. I baked it on it’s own, crumbled it and then sprinkled it with chilli flakes through a salad of fresh spring vegetables, which I then drizzled with fresh lemon juice and extra virgin olive oil. It was wonderful and I only wonder why I hadn’t done this before. So I went back to the deli and bought, this time, a larger, portion – about 200g in total.
So with no lunch plans for today and with an abundance of eggs in the fridge, I decided to make a baseless quiche. I sautéed a leek, cracked and whisked eight eggs, added the ricotta, some parmesan, a grated zucchini, green peas and parsley. I then added some almond meal to give it a bit of stability and energy-sustaining, belly-filling goodness. While it took a while to bake about an hour all up it was really easy to prepare.
Once it was cooked and cooled, a took a slice and placed it in a container with sliced avocado, tomato and baby spinach. I grabbed a fork, a bottle of water, a picnic blanket and my baby and headed to the local grassy knoll above Bondi Beach for a picnic lunch. Heaven!
- Frying Pan
- Large mixing bowl
- Cake tin
- 1 leek, thinly sliced
- 8 eggs
- 1/2 cup green peas
- 1 zucchini, grated
- 200g fresh ricotta cheese
- 50g parmesan cheese, grated
- 1/2 cup parsley, finely chopped
- 3/4 cup almond meal
- Preheat a convection oven to 160 degrees Celsius.
- Grease and line a round spring-form cake tin with baking paper and set aside.
- In a frying pan, sauté the leek in a little olive oil until tender and then set aside.
- In a large mixing bowl, add the eggs one at a time and whisk lightly.*
- Add the sautéed leek and all remaining ingredients, mixing until well combined.
- Pour the mixture into the cake tin and bake for 1 hour, until the ‘cake’ is lightly golden.
- Allow the ‘cake’ to rest and cool before removing it from the tin and serving.
*I recommend breaking the eggs one at a time, into a cup before adding them to the larger bowl. This way you won’t spoil the whole batch if you come across a rotten egg, and any broken shell is easier to remove this way too.
- Serve at room-temperature or cold.
- Serve with a fresh garden salad for lunch, or as a light dinner
- Slice and pack it up for a sandwich-free picnic see image below.
- Pour the mixture into a mini muffin tray or mini tart shells as serve as a canapé. Reduce the baking time to 15-20 minutes, depending on the volume of each mini-cake.
- Cut a narrow slice of ‘cake’ into cubes or small sticks to offer to your baby as finger-food. They’ll love the subtle cheese flavour and the soft texture ensures easy chewing – no teeth necessary!
- Store in an airtight container in your refrigerator for several days.
- Store in an airtight container in your freezer for a several weeks.