Vegetarian Gluten-Free Quiche (Printer-Friendly Version)
# Shopping List:
→ Veggies
01 -
Spinach, fresh – a handful
02 -
Tomatoes, sun-dried – a handful
03 -
Garlic – 6 cloves
04 -
Carrots – 3 whole
05 -
Leeks – 2 stalks
06 -
Broccoli – 1 head
07 -
Onion – 1
→ Quiche Base
08 -
Chickpea flour – 3 cups
09 -
Lemons, juice only – 2
10 -
Water – 2 cups
→ Herbs and Spices
11 -
Ginger powder – 1 teaspoon
12 -
Cumin powder – 1 teaspoon
13 -
Dried thyme – 2 tablespoons
14 -
Parsley, curly or flat-leaf – 1 bunch
15 -
Salt – to taste
16 -
Pepper – to taste
# Let's Cook:
01 -
Crank up your oven to 180°C using grill with a fan setting. Steam the veggies and sun-dried tomatoes for about 10 minutes. They should end up soft, yet have a slight crunch.
02 -
Throw chickpea flour, water, lemon juice, garlic (cooked), thyme, parsley, raw spinach, salt, pepper, and all the spices into a blender. Blend it well until it turns into a smooth batter.
03 -
In a big mixing bowl, mix the batter together with the steamed veggies. Make sure it’s well combined, then pour the mixture into a quiche dish.
04 -
Bake it at 180°C for 45–50 minutes. Let it cool down a bit before slicing and serving.
# Cook's Tips:
01 -
A gluten-free vegetarian quiche
02 -
Stays fresh in the fridge for at least 2 days
03 -
You can tweak the recipe to match different seasons or personal taste