I have to admit, I’ve missed quiche! No matter how many recipes I’ve tried over the years, none have really quite hit the spot…. until now! This quiche recipe is beyond good. It’s also dairy and wheat free!
Ingredients:
For the base:
80g almonds, ground
80g buckwheat groats(or oats), ground
1 tbsp. flax/linseed’s, ground and mixed with 3 tbsp. filtered water
1 tsp. dried parsley
1 tsp. dried oregano
3 tbsp olive oil
A pinch of salt and pepper
For the filling:
1 pack / block of firm tofu
150g mushrooms, sliced
1 yellow onion, diced
50g sun-dried tomatoes in oil, chopped
1 large bunch, or several large handfuls of spinach
3 large garlic cloves, minced
1 packet / bunch of fresh basil, chopped
2 tbsp. sesame seed oil
2 tbsp. seaweed flakes
1 tsp. dried oregano
1 tbsp. olive oil
Salt and pepper to taste
Directions:
1. Preheat oven to 180c and grease a round 10-inch quiche pan or tart tin.
2. Place tofu into a cullender and place in the skin with a heavy weight on it to drain off excess liquid.
3. Add all the base ingredients except the oil into a large bowl and mix well.
4. Once well mixed add in the oil and blend again until you have a sticky dough (you may need to add a little water).
5. Tip mix into your quiche pan and press down evenly to form the base and sides of your quiche.
6. Bake in oven for 15 mins and then remove ready for the filling.
7. Break up the tofu and add to a food processor and blend until smooth.
8. Lightly fry the onion with olive oil and when golden add the mushrooms and garlic and cook until mushrooms are wilted.
9. Add all the other filling ingredients to the pan and cook until spinach is wilted.
10. Add the blended tofu to the pan and mix well, whilst cooking all the way through.
11. Place filling mix into the base, smooth out and place back in the oven for 30 mins.
12. Allow to cool slightly before cutting into and serving the quiche.
Enjoy!
