QUINOA PASTRY VEGETABLE QUICHE
I recently made a vegetable quiche for dinner using Quinoa flour for the pasty base. The Quinoa flour gave the pastry a sort of nutty flavour which was good. Using Quinoa flour made this pastry gluten and wheat free, and Quinoa is a good source of protein. The filling can easily be made dairy free by omitting the cheese on the top and using coconut oil instead of ghee to cook the vegetables.
Quinoa Pastry Crust
- 2 cups quinoa flour
- 3 cloves garlic minced
- 1 Tbsp dried origano
- 1/2 tsp salt
- black pepper
- pinch crushed red chilli flakes
- 1/3 cup olive oil
- 2 Tbsp water to begin with, you may need a bit more but add it slowly.
In a large bowl whisk together the quinoa flour, garlic, oregano, salt, pepper and chilli flakes. Stir in the oil and the water and mix well until combined. The dough should be coming together and forming big clumps but it won’t come together like a normal pastry.
Press dough into tart dish. Try and make it nice and thin.
Bake at 200 degrees till the pastry is golden and firm – approx 15 minutes.
Fill with desired filling and cook a further 30 – 35 minutes until set and golden on top.
- 4 large eggs
- 1/2 cup almond milk Whisk together
- salt and black pepper
You could use any vegetable (or combination of) you like and the process would be the same.
I used: 1 courgette halved and sliced, stem broccoli chopped, i clove garlic minced, 1 bunch spring onions sliced into thin rounds, 5 small tomatoes quartered.
Cook the courgette and broccoli in 1 tsp ghee until courgette has brown specks. Add garlic and quartered tomatoes and continue to cook on highish heat until moisture evaporates. Add spring onions and mix together.
Lay vegetables on pre cooked pastry base and pour egg mix over vegetables.
I added 1/2 cup strong tasty cheese sprinkled over top.
Cook 30 – 35 minutes till golden brown.
Let cool for 10 minutes before cutting.
We had the left overs for lunch the next day on the train to Warrnambool and it was very tasty cold !!