Gluten-Free Green Veg Quiche

Servings: Serves: 6-8

Nutritional Information:

Per serving (105g)

Calories 252, Fat 12g, Saturates 2.1g, Sugars 1.7g, Salt 0.31g


For the gluten-free pastry based

100g (scant 1/2 cup)
6 tbsp
Cold Water

/for the 'eggy' quiche filling

360ml (1 1/2 cups)
Salt And Pepper, to taste

For the vegetable quiche filling



Preheat the oven to 180°C/350°F/Gas 4. Then, sieve the flour into a large bowl and rub in the dairy-free butter with the tips of your fingers, until the mixture resembles breadcrumbs.


Add the cold water, stirring with a knife until the mixture forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes, to rest.


Next, begin my making the vegetable filling by heating the oil on a mediumhigh heat. Fry the onion and leeks in the oil until soft.


Add the garlic and fry until aromas are released, before adding the courgettes and frying until soft.


When all the vegetables have softened and have turned golden brown, turn down the heat, add the spinach and cook until wilted. Then turn off the heat and set aside.


By now your pastry should be chilled. Place the dough in a pastry tin and push it outwards with your fingers until you have covered the bottom and sides, and a pie crust has been formed.


Prick the pastry base with a fork and cook for 10-15 minutes in the oven until firm.


Now you can make the ‘eggy’ quiche filling by whisking together the gram flour, nutritional yeast, salt, pepper and 240ml (1 cup) of the water in a bowl until all lumps are removed.


Heat this mixture on a low-medium heat until it starts to thicken. Then, slowly add the remaining water (120ml), stirring continuously so no lumps form.


Once this has thickened, take it off the heat and add in the cooked vegetables and the chives. Stir to combine.


Take the pie crust out of the oven and fill it with the ‘eggy’ vegetable mix. Then bake for about 30 minutes.


Remove from oven when the quiche filling has just firmed. The quiche will continue to firm up as it cools down, but can be enjoyed either hot or cold, with a lovely salad garnish.


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