Dinner, Sides

Grain-Free Vegetable Quiche

Step 1 of 9

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.

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

For the grain-free crust

4.38oz arrowroot or tapioca flour
2.1oz ground almonds
0.88oz 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
2.63oz cold unsalted butter or palm shortening (cubed)
2 tbsp 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
3.5fl. oz almond or cashew milk
2.63oz grated gruyere (or sub with 3-4 tbsp nutritional yeast)
A pinch sea salt

Step 2 of 9

Remove the dough and form into a ball. Wrap in cling film and chill in the fridge for 30 minutes.

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

For the grain-free crust

4.38oz arrowroot or tapioca flour
2.1oz ground almonds
0.88oz 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
2.63oz cold unsalted butter or palm shortening (cubed)
2 tbsp 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
3.5fl. oz almond or cashew milk
2.63oz grated gruyere (or sub with 3-4 tbsp nutritional yeast)
A pinch sea salt

Step 3 of 9

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.

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

For the grain-free crust

4.38oz arrowroot or tapioca flour
2.1oz ground almonds
0.88oz 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
2.63oz cold unsalted butter or palm shortening (cubed)
2 tbsp 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
3.5fl. oz almond or cashew milk
2.63oz grated gruyere (or sub with 3-4 tbsp nutritional yeast)
A pinch sea salt

Step 4 of 9

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.

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

For the grain-free crust

4.38oz arrowroot or tapioca flour
2.1oz ground almonds
0.88oz 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
2.63oz cold unsalted butter or palm shortening (cubed)
2 tbsp 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
3.5fl. oz almond or cashew milk
2.63oz grated gruyere (or sub with 3-4 tbsp nutritional yeast)
A pinch sea salt

Step 5 of 9

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.

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

For the grain-free crust

4.38oz arrowroot or tapioca flour
2.1oz ground almonds
0.88oz 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
2.63oz cold unsalted butter or palm shortening (cubed)
2 tbsp 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
3.5fl. oz almond or cashew milk
2.63oz grated gruyere (or sub with 3-4 tbsp nutritional yeast)
A pinch sea salt

Step 6 of 9

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.

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

For the grain-free crust

4.38oz arrowroot or tapioca flour
2.1oz ground almonds
0.88oz 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
2.63oz cold unsalted butter or palm shortening (cubed)
2 tbsp 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
3.5fl. oz almond or cashew milk
2.63oz grated gruyere (or sub with 3-4 tbsp nutritional yeast)
A pinch sea salt

Step 7 of 9

Whisk together the eggs in a medium sized mixing bowl. Whisk in the milk followed by the cheese and a pinch of sea salt.

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

For the grain-free crust

4.38oz arrowroot or tapioca flour
2.1oz ground almonds
0.88oz 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
2.63oz cold unsalted butter or palm shortening (cubed)
2 tbsp 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
3.5fl. oz almond or cashew milk
2.63oz grated gruyere (or sub with 3-4 tbsp nutritional yeast)
A pinch sea salt

Step 8 of 9

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.

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

For the grain-free crust

4.38oz arrowroot or tapioca flour
2.1oz ground almonds
0.88oz 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
2.63oz cold unsalted butter or palm shortening (cubed)
2 tbsp 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
3.5fl. oz almond or cashew milk
2.63oz grated gruyere (or sub with 3-4 tbsp nutritional yeast)
A pinch sea salt

Step 9 of 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.

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

For the grain-free crust

4.38oz arrowroot or tapioca flour
2.1oz ground almonds
0.88oz 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
2.63oz cold unsalted butter or palm shortening (cubed)
2 tbsp 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
3.5fl. oz almond or cashew milk
2.63oz grated gruyere (or sub with 3-4 tbsp nutritional yeast)
A pinch sea salt

Compatible with

Ninja Foodi 8-in-1 Flip Mini Oven

Allergies

Tip: Allergy Advice

Cooking mode

For the grain-free crust

For the filling

For the grain-free crust

For the filling

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

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