Gluten-Free Veggie Quiche (Print Version)
# Ingredients:
→ Vegetables
01 -
One handful of fresh spinach
02 -
One head of broccoli
03 -
Three carrots
04 -
Two leeks
05 -
One handful of sun-dried tomatoes
06 -
One onion
07 -
Six cloves of garlic
→ Quiche Base
08 -
Three cups of chickpea flour
09 -
Two cups of water
10 -
Juice from two lemons
→ Herbs and Spices
11 -
A bunch of parsley (flat or curly)
12 -
Two tablespoons of dried thyme
13 -
One teaspoon of ground ginger
14 -
One teaspoon of ground cumin
15 -
Salt to taste
16 -
Pepper to taste
# Instructions:
01 -
Set your oven to 180°C on the fan grill mode. Use a steamer to precook the veggies along with the sun-dried tomatoes for about 10 minutes, just until they’ve softened but still have a bit of crunch.
02 -
Blend or mix together chickpea flour, water, lemon juice, spices, the cooked garlic, fresh spinach, dried thyme, parsley, plus salt and pepper until it turns into a smooth dough.
03 -
In a big mixing bowl, combine the prepared dough with the precooked vegetables. Mix well, then transfer everything into a quiche dish.
04 -
Bake the quiche in the oven for 45–50 minutes at 180°C. Let it cool for a few minutes before serving.
# Notes:
01 -
This is a gluten-free vegetarian quiche
02 -
Can be stored in the fridge for up to 2 days
03 -
You can adjust the recipe based on seasonal or personal preferences