VEGAN QUICHE RECIPE | GLUTEN-FREE, EGG-FREE, SOY-FREE
This quiche with a pie crust and vegetables that are healthful is a winner in my book. The best part is it's totally egg-free and soy-free. You know just how many eggs a quiche that is regular contains. Lots... Most recipes that I found on the internet comprise 6 large eggs... But maybe not this one. This quiche using a pie crust has no cholesterol and it tastes heavenly. Do not believe me? Check it out.
I have used. I really went to use mushrooms but found out that I really don't have some in the refrigerator. And I did not wish to use canned ones (or even visit the shop ), that is why this recipe was be mushroom-free. But if you like mushrooms (as far as I do) then certainly add them.
Vegan Quiche
This quiche recipe is a comfort dish that's not but. The quiche is and may be produced nut-free!
Prep Time : 30 mins
Cook Time : 30 mins
Overall Time : 1 hr
Ingredients
- Pie crust
- 1 cup fermented flour (140 gram ) (*see recipe notes)
- 1/2 cup almond milk (60 gram ) (*see recipe notes)
- 1 carrot egg (1 tablespoon ground flax seeds 3 tablespoons water) (*see recipe notes)
- Water if necessary
- Chickpea Batter
- 1 cup fermented water or milk (240 ml)
- Veggies
- 1 cup sliced fresh spinach
- 1 stalk leek
- 1 teaspoon vegetable oil for frying
Directions
- Pie Crust
- To produce the carrot egg, place 1 tablespoon ground flax seeds into a bowl, then add 3 tablespoons water and blend with a whisk.
- Move all components for the pie crust and mix until the dough clumps together. Just add all ingredients, if you do not have a food processor and then use your hands to knead the dough till it clumps. If the dough seems too dry add a little water that is cold. Together with the flour blend that I'm using (see recipe notes) no water is necessary!
- Refrigerate for approximately half an hour.
- Remove out of the refrigerator. Roll it out to match the base of 9-inch pie pan or an 8. Place back.
- Pie crust for vegan quiche
- Veggies
- You are able to prepare the veggies Even though the dough rests from the refrigerator. Add the onion and fry. Add a pinch of salt, and pepper, leek, spinach. Sauté for a couple minutes until of the water evaporates. Let cool. Then squeeze it as far as you can When there is water left.
- Chickpea batter
- In a bowl blend the chickpea flour, 1 cup of water or milk along with the spice blend with a whisk.
- Gradually pour the chickpea mixture, The moment it boils.
- To make vegan quiche
- Let simmer and be certain that you continue whisking. It'll become.
- Build
- Insert veggies to the dish pan's base.
- Pour on top of the veggies into the chickpea batter and add the cherry tomatoes in addition to
- Decorating vegan quiche
- It is ideal to allow the quiche cool completely (rather from the refrigerator ) to place. It may be served warm or cold (it is possible to heat it up in the microwave or in the toaster ). Enjoy!
Notes
- I have used the next fermented pasta mixture: 1/2 cup corn flour (80 gram ) and 1/2 cup tapioca flour (60 gram ). But you are able to use 140 g (about a cup) of 1 to 2 1 Bob's Red Mill baking flour (fermented ) instead.
- You may use ground shredded coconut or floor sunflower seeds rather than almond flour, to produce the recipe nut-free.
- It is possible to use earth chia seeds rather than ground flax seeds.