Gluten Free Sun-Dried Tomato Spinach Quiche
The Ultimate Gluten Free Vegan Quiche! With sun-dried tomato, spinach and kale and a light millet and sunflower seed crust. Perfect picnic fare.
Ingredients
CRUST:
- ¾ cup millet flour blend whole millet to make your own
- ½ cup sunflower seed flour blend whole sunflower seeds to make your own
- 2 tablespoons psyllium husks
- ½ teaspoon coarse sea salt
- ½ cup water
- 2 tablespoons olive oil
FILLING:
To blend:
- 1 block tofu I used a 375g block - firm
- ½ cup + 2 tablespoons oat or nut milk
- ½ teaspoon turmeric powder
- 1 tablespoon mustard
- 1 tablespoon tamari
- 3 tablespoons nutritional yeast
- ½ teaspoon black salt more on black salt here
To sauté:
- 1 onion
- 4 cloves garlic
- 2 packed cups of spinach
- 1 packed cup kale
- 1 large red capsicum
- Olive oil to cook in
To fold through/add last:
- 1 medium zucchini
- 1/3 cup tightly packed semidried tomatoes
- 6-8 cherry tomatoes
- Toasted sunflower seeds
Instructions
TO MAKE THE CRUST:
- Pre-heat oven – 200˚C (390˚F).
- Combine all ingredients in a large bowl till a sticky dough forms. Set aside for at least ten minutes to let the dough firm up. Meanwhile, lightly oil a spring form pie dish and dust lightly with flour (I use rice flour).
- Lay a sheet of baking paper over the kitchen counter, then place dough in centre. Place a second sheet over the top and use a rolling pin to roll the dough into a thin, even circle the size of your pie dish. Peel the top layer off, then carefully manoeuvre the dough into the pie dish. Press the dough into the creases of the base but leave the edges as they are (scalloped) rather than pressing them firmly into the sides (easier to remove this way – plus looks nice and rustic).
- Bake for a maximum of 10 minutes then remove and set aside.
TO MAKE THE FILLING:
- Pat the block of tofu dry using a paper towel, cut into small cubes and blend with oat milk till smooth. Add all other ingredients and blend again. Set aside.
- Remove tough stalks from spinach and kale, roughly chop, wash, and spin dry in a salad spinner.
- Prep the rest of the ingredients: peel and finely slice onion, peel and mince the garlic, top and tail then grate the zucchini – then wrap in paper towels and squeeze the moisture out, clean out the capsicum and slice finely, and drain off extra oil from the semidried tomatoes.
- Heat olive oil in a frying pan, and sauté onion till golden, set aside in a large mixing bowl. Cook the capsicum till soft then add to the bowl. Add greens in small batches with the garlic, and cook till just wilted. Add to the large mixing bowl. Finally add the raw grated zucchini, and pour over the blended tofu mixture.
- Pour batter into the prepared pie dish, then press in the semidried tomatoes and halved cherry tomatoes. Cover with tin foil and bake at 200˚C (390˚F) for 25 minutes. Remove foil, turn down heat to 180˚ (356˚F) and bake for another 20 minutes or till the surface has turned golden. Check in on it to make sure the crust doesn’t burn (you may have to turn the heat down).
- To serve, sprinkle toasted seeds over the top. We enjoyed a large slice with a side of sauerkraut and a big handful of fresh sunflower sprouts.
Notes
Nutrition panel is an estimate only.
Nutrition
Calories: 487kcalCarbohydrates: 41gProtein: 23gFat: 23gSodium: 619mgFiber: 10gSugar: 9gCalcium: 240mgIron: 5.2mg
Tried this recipe?Let us know how it was!