Veggie Loaded Quiche

GF, DF, V and RSF - serves 4

Ingredients:

Base:

  • 1 cup of gluten free flour

  • 1/4 cup coconut flour

  • 1 tbsp nutritional yeast (optional)

  • Pinch of salt

  • 1/4 cup melted coconut oil

  • 1 egg whisked

  • 1/4 cup cold water

Filling:

  • 1 small sweet potato peeled and diced

  • 1 cup of broccoli florets

  • 1/2 cup grated zucchini

  • 1/2 cup grated carrot

  • 1/2 red onion diced

  • 1 large garlic clove diced

  • Handful of chopped chives

  • 1 tbsp of rosemary

  • Salt and pepper

  • 6 eggs whisked

  • 1/4 cup plant based milk

  • 1 tbsp nutritional yeast (optional)

Method:

  1. Pre heat your oven to 180 degrees C and grease a pie dish.

  2. In a bowl add all you dry base ingredients and mix together.

  3. In a seperate bowl mix all the wet base ingredients together.

  4. Add the wet ingredients into the dry and using a wooden spoon mix well.

  5. Press the mixture into the pie dish to create your base. Around 1/2 cm thick. Using a fork poke the base a few times before placing in the fridge for 10 minutes.

  6. Meanwhile add your sweet potato and broccoli into a heated frypan with 1 tbsp olive oil and cook for 5 minutes.

  7. Now add the onion , garlic, chives, rosemary, carrot and zucchini with a good pinch of salt and pepper. Cook for a further 5 minutes and turn off the heat.

  8. Remove the base from the fridge and place in the oven to bake for 10 minutes.

  9. While this bakes add the eggs, milk, nutritional yeast and a pinch of salt and pepper into a bowl and whisk together.

  10. Once the base has cooked, remove and pour in your veg mixture before pouring over your egg mixture. Top with the sliced tomato and place bake in the oven for 40 minutes.

  11. Once done remove and let cool slightly before cutting and serving.

  • 1 tomato sliced (for topping)

Lunch, DinnerEmma Cathievegetarian, quiche, eggsComment