Mains, Sides, Vegetarian
Grain-Free Vegetable Quiche
Recipe by Greens of the Stone Age
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Cooking method:
Ninja Foodi 8-in-1 Flip Mini Oven SP101
- Prep Time: 55 mins
- Total time: 1h 55 mins
- Skill Easy
- Serves 6 people
Grain-Free Vegetable Quiche
This Grain-Free Vegetable Quiche makes the perfect addition to any BBQ or buffet. A light and crisp nutrient dense crust is filled with vibrant veggies and a delicious egg filling.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts, Eggs
Ingredients
For the grain-free crust
- 125g arrowroot or tapioca flour
- 60g ground almonds
- 25g buckwheat flour
- 2 tbsp grated parmesan (omit if dairy free)
- 2 tsp Italian herbs
- 1 tsp apple cider vinegar
- 1/2 tsp xanthan gum
- 1/4 tsp garlic powder
- A pinch sea salt
- 75g cold unsalted butter or palm shortening (cubed)
- cold almond or cashew milk
For the filling
- 1 tbsp coconut oil
- 1/4 medium red onion (thinly sliced or diced)
- 1/3 red pepper (thinly sliced or diced)
- 1/3 yellow pepper (thinly sliced or diced)
- A few thin slices of fennel
- 7 cherry tomatoes (halved)
- Handful basil leaves (roughly chopped)
- 3 eggs
- 100ml almond or cashew milk
- 75g grated gruyere (or sub with 3-4 tbsp nutritional yeast)
- A pinch sea salt
Cooking mode
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Method
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Step 1
Start by making your crust. Pulse together all of the dry ingredients in a food processor then add the butter and pulse until it begins to resemble bread crumbs. Pulse in the milk until the dough only just comes together.
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Step 2
Remove the dough and form into a ball. Wrap in cling film and chill in the fridge for 30 minutes.
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Step 3
Whilst the dough is chilling melt the coconut oil in a frying pan on a medium heat. Add the red onion, peppers, and fennel and cook until softened, about 3 to 4 minutes. Add the tomatoes to the pan and cook for 1 minute. Leave to cool then stir in the chopped basil.
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Step 4
Remove the dough from the fridge and using your hands knuckle it into the tin until even. Trim the excess then prick the base with a fork and place into the freezer for 10 minutes.
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Step 5
Remove from the freezer and line the pie with generously overhanging parchment and pour in the baking beans until full. Place the pie tin onto the baking sheet.
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Step 6
Select BAKE and set the temperature to 160°C, time to 25 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Blind bake for 15-20 minutes until the outer edges of the crust look slightly golden. Once cooked remove the baking beans from the tin and place the pie crust back into the oven. Cook for a further 3-4 minutes then remove and leave to cool.
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Step 7
Whisk together the eggs in a medium sized mixing bowl. Whisk in the milk followed by the cheese and a pinch of sea salt.
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Step 8
Keeping the pie tin on the baking sheet, place the cooked vegetables in an even layer onto the base of the pie crust. Carefully pour in the whisked egg mixture.
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Step 9
Select BAKE and set the temperature to 160°C, time to 30 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Bake for 25-30 minutes until the the filling is only just set. Remove from the oven and leave to cool completely before removing from the tin and serving.
Notes:
Prep time inclusive of chilling time. If not eating immediately store the quiche in an airtight container for up to 2 days.
