This Quiche Recipe is a favourite in our family, I love that my son Sebastien enjoys eating it, as he’s getting loads of greens that may be otherwise tricky to convince him to eat!
I will share the vegetarian option, at the end you can see a note on how to make this vegan if you wish.
A very important note to add, it is best to use a rectangular flat tray with a lip, the size is approximately 26cm x 18cm, 2cm deep. The word on the street is, if you try use a deep pan, the result will not be the same as it won’t cook through properly, so keep to the recommendations as much as you can 🙏
½ cup Gluten free self raising flour (I find the orgran brand the best)
1 cup almond meal
1 medium sized Zucchini, grated
1 tsp salt
1 tsp dried oregano
Pinch black pepper
¼ cup olive oil
1 cup besan flour
1 cup water
250gm frozen spinach, defrosted and drained of excess water
500gm cream cheese
½ tsp dried oregano
1 tsp salt
½ tsp black salt
½ cup Gluten free self raising flour
2 tbs tomato paste
Vegetarian friendly parmesan cheese
Preheat the oven to 180 degrees.
Line your baking tray with baking paper.
Combine all of the ingredients for the base, mix well. Press onto the tray, this will be a thin base, mould along the tray until evenly distributed. Wetting your hands helps to make this easier.
Bake the base for around 5 minutes to ‘seal it’.
For the filling, take the 1 cup of besan flour and whisk together with 1 cup of water. Cook over a low to medium heat, continuously stirring, until this thickens into a paste. Remove from the heat and put the paste into a blender.
Add all of the other ingredients in the filling and blend until smooth. Spread evenly over the partially cooked base.
Top with a sprinkling of parmesan cheese.
Bake for around 30 minutes. For best results, allow to cool completely before cutting and serving.
Vegan option: Sub the cream cheese for medium firm tofu, the cream for coconut cream and the parmesan cheese for nutritional yeast.
Recipe by Louise King