Vegan Spinach Quiche (Glutenfree)
A fresh and light vegan version of a vegetable quiche. Creamy spinach and zucchini make for y a yummy and delightful glutenfree quiche, you will never want to go back to eggs and wheat.
Ingredients
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
Instructions
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.
Filling Preparation
- 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.