Leek, quinoa and hazelnut milk bake (dairy free, gluten free)

Ingredients

• 2 leeks
• 2 eggs
• 180 ml hazelnut milk (or any other non-dairy milk)
• 1 Tsp quinoa flakes
• Ñora (Spanish sweet dried red peppers), chopped
• Rosemary
• 1 pinch dreid mango powder (Amshoor)
• White pepper

Materials

• 20 cm pan

Preparation

• Preheat oven at 180°C
  
  Chop leeks in fine slices and cook on low/medium heat for about 15 minutes.
• In a separate bowl, whisk together eggs, quinoa flakes and milk. Add the cooked leeks, rosemary, ñora and mango powder and pour into a greased pan.
• Bake for about 15 minutes until the bake settles.

Observations

Serve hot or cold.
Storage: 3 days in the fridge, freezable.

Questions

Photos of members who cooked this recipe