Vegan Quiche
A soy-free protein-rich Vegan Quiche with quinoa crust and chickpea flour filling. Fill it with leeks or any other vegetable you love in a quiche. Naturally gluten-free and super delicious!
Servings 4 people
Calories 341kcal
Ingredients
- 1 cup chickpea flour
- 1 tsp dried thyme
- 1.5 tsp sea salt
- 1.5 Tbsp tapioca starch
- 1 1/4 cups water
- 1 cup quinoa
- 1.5 cups vegetable stock
- 2 Tbsp flax seeds
- 2 Tbsp water
- 2 large leeks
Instructions
- In a bowl mix together chickpea flour, thyme, sea salt and tapioca starch with a whisk. Then add water and whisk vigorously until very well combined. Set aside. (This has to soak for minimum 30 minutes, the longer, the better. If you remember prepare this an hour ahead of starting to cook).
- Add quinoa and vegetable stock to a pot and bring to the boil. Once boiling reduce heat to low, cover and let simmer for 10-12 minutes or until all water is absorbed.
- In a coffee grinder or blender finely grind flax seeds, add to a small bowl, add water and mix well with a spoon. Set aside.
- Once quinoa is cooked, empty into a bowl and fluff with a fork. Set aside to cool.
- Wash and slice leek. Set aside.
- Preheat oven to 400F (200ºC).
- Grease a 9" (24cm) tart pan.
- Once quinoa is cool enough to touch, mix in flaxseed/water mix with your hands until very, very well combined and the quinoa resembles a sticky dough.
- Put dough in tart pan and press it in with your fingers until the whole surface and sides are evenly coated. Cut off excess from edges.
- Add leek to chickpea flour mix and combine.
- Pour leek/chickpea flour mix onto quinoa crust. Smooth out the top with a spoon.
- Bake for 45-50 minutes or until the top is golden.
- Sprinkle with black sesame seeds.
- Serve with fresh leafy salad.
Nutrition
Calories: 341kcal | Carbohydrates: 56g | Protein: 14g | Fat: 6g | Sodium: 1260mg | Potassium: 613mg | Fiber: 8g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 5.4mg | Calcium: 77mg | Iron: 4.9mg