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 🙏
Let’s cook!
Ingredients
Base:
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
Filling:
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
200ml cream
2 tbs tomato paste
Top:
Vegetarian friendly parmesan cheese
Method:
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.
Note:
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