Organic Zucchini, Leek and Goat Cheese Quiche, Lactose Free

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I absolutely love quiche, but being lactose intolerant makes it near impossible to eat it! (As in, more than 1 piece!)  Plus, who needs all of that dairy?  I put together this recipe with the ingredients I had on hand and my family loved it.  My husband described it as “light” and my toddler wanted more.  If you can’t find mini leeks (my local organic farm market sells them on occasion), you can use 1 large.

Organic Zucchini, Leek and Goat Cheese Quiche, Lactose Free
  • 2 tbsp organic coconut oil for sauteeing
  • 3 organic mini leeks, sliced
  • ½ large organic zucchini, thinly sliced
  • ½ cup organic coconut milk
  • 6 organic eggs
  • 2oz organic goat cheese
  • 1 organic pie crust (I used Wholly Wholesome Organic Spelt Crust)
  1. Preheat the oven to 400F. Slice the mini leeks and put them in a small bowl of cold water to clean them. Swish them around and remove after letting them sit for about a minute, making sure not to drain the water from the bowl (as any dirt will fall to the bottom), but by scooping them off the top.
  2. Thinly slice the zucchini. I used a massive organic zucchini so I used half, but you can definitely use 2 small or 1 medium zucchini.
  3. Add the coconut oil to a frying pan and sauté the leeks and zucchini until soft. Remove from the heat and let slightly cool.
  4. In a bowl, beat 6 eggs with ½ cup coconut milk (or milk of choice) until combined. Add the cooled off leeks and zucchini. You can add some salt and pepper at this point if you prefer.
  5. Pour the mixture into your pie crust, and use a small spoon to dollop small balls of goat cheese throughout.
  6. Bake on 400 until a toothpick comes out clean. Mine took about 35 minutes to cook.



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