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

Main Dish
2 servings
10 min
30 min
Very Easy
Savoury vegetables, smooth texture and rich and easy-to-absorb food.


2 servings

180 ml hazelnut milk (or any other non-dairy milk)

1 Tsp quinoa flakes

Ñora (Spanish sweet dried red peppers), chopped

1 pinch dreid mango powder (Amshoor)

White pepper


20 cm pan


Step 1

Preheat oven at 180°C

Chop leeks in fine slices and cook on low/medium heat for about 15 minutes.

Step 2

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.

Step 3

Bake for about 15 minutes until the bake settles.


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

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