This vegan & glutenfree spinach quiche will have you asking for more! Succulent, creamy and also yet crunchy, you wouldn’t know that neither eggs nor cream were needed to make it.
A tasty vegan quiche! Is that really possible? Yes it is! Enjoy the magic of chickpea flour, vegetable stock, oat milk, tahini and turmeric to create a magic ‘Vegan Royale’ that will have you begging for more. Freshly cooked spinach and zucchini (courgette), steamed with shallots, garlic and fine spices will do the rest. And to top of it all off: it’s really easy to make! What’s not to like!
Can you make quiche with glutenfree flour?
The question is: can you make a good short-crust pastry with gluten-free flour? The answer is: yes you can! I use Bob’s Red Mill Gluten Free 1:1 Baking Flour. Try and buy a good quality gluten-free flour mix, rather than a single blend, as these work best. Blends made out of rice-, potato- and tapioca usually work well. But feel free to experiment with a gluten-free flour mix that works best for you. I always create the best recipes when I let my gut lead the way and try out new things (and deviate away from strictly following a recipe).
Feeling Vata: This quiche has exactly the right mix of ingredients balancing sensitive Vata types. I myself experience bloating and gas from eating chickpeas, however this has never been the case with chickpea flour or blended chickpeas in dips such as hummus. The finished quiche has nice warm and soft qualities, great for balancing Vata.
Feeling Pitta: I believe that all leafy greens are good for Pitta, including spinach. However, opinions can deviate. Cooking the spinach breaks down oxalic acid which can be drying and heating to the digestive tract. If you worry about your Pitta you can buy baby leaf spinach which is milder and has less of these properties.
Feeling Kapha: Starchy flours such as rice and potatoe are usually a bit heavy for Kapha. Luckily the short-crust base of this recipe is really thinly layed out, however mixed in with the olive oil this can be a bit heavy for Kapha types. For a more balanced version simply leave out the crust completly. Make an extra half of the ‘vegan-royale’ and simply fill out the whole quiche-form with vegan royale & the vegetable mix. Leaving out the short crust pastry completly. Voila! A Kapha friendly quiche-dish with hardly any fats.
Vegan Spinach Quiche – Glutenfree
Vegan Spinach Quiche (Glutenfree)
FOR THE SHORT-CRUST PASTRY
- 2 1/2 cups glutenfree flour mix (I use Bob's Red Mill glutenfree 1:1 baking flour)
- 1/3 cup oat milk or water (I use Oatly's organic oat milk)
- 1/2 cup olive oil
- 1/2 tsp salt
FOR THE FILLING
- 300 g fresh spinach
- 1 medium-large zucchini (courgette) chopped in small quarters
- 3 shallots finely chopped
- 3 garlic cloves
- 2 medium-sized white onions finely chopped
- 1 tbsp dried rosemary
- 1 teaspoons dried thyme
- 2 tsbp olive oil
- 1/4 teaspoons nutmeg
FOR THE 'VEGAN ROYALE'
- 2 cups chickpea flour
- 130 ml water
- 2 teaspoons vegetable stock (buy a good brand that doesn't add any sugars or hidden flavourings such as dextrose or maltodextrin)
- 2 tbsp oats
- 1 teaspoons arrowroot powder
- 2 tbsp olive oil
- 1 teaspoons salt
- 1 tbsp tahin
- 1 teaspoons turmeric (dried)
TO DECORATE & FOR SERVING
- 2 medium tomatoes sliced
- 1 bunch parsley
Shortcrust Pastry Preparation
- Add the glutenfree flour and the salt to a medium sized bowl. Add the oat milk and mix the dough with your fingers.
- Add the olive oil to the flour and quickly work everything into a smooth dough.
- If the dough is still too crumbly, add a few tablespoons of water, one at a time, to reach desired consistency.
- Wrap the dough in cling film, let it rest briefly and then let it rest in the fridge for another hour.
- Roughly chop the spinach.
- Heat the olive oil in a pan, add the shallotts, the onions and the garlic.
- Add the rosemary and thyme.
- Stir in the spinach and zucchini and season with salt, pepper and nutmeg.
- Fry all on medium heat in the pan, until the zucchini is starting to cook through.
'Vegan Royale' Preparation
- For the vegan royale add the chickpea flour and all other vegan royale ingredients to a mixer and blend until smooth.
Putting it all together
- Take the dough out of the fridge and roll it out to a thickness of about 5 mm on a a floured work surface.
- Brush a quiche or casserole dish with olive oil.
- Carefully place the dough into the quiche or casserole dish, pressing down gently with your fingers to evenly distribute the dough.
- Add the spinach filling onto the dough and distribute evenly.
- Take the 'vegan royale' and add it on top of the spinach filling, patting down with a spoon to evenly distribute. You want the spinach together with the 'vegan royale' to fill out the complete quiche dish, getting the dough evenly into all the edges.
- Now decorate the top of your unbaked quiche with the sliced tomatoes.
- Bake the quiche in a preheated oven at 180 C for 35 – 40 minutes.
- To serve, portion the quiche and place on plates. Sprinkle with freshly chopped parsley. A nice coleslaw or lamb's lettuce salad with walnuts goes well with this.