Wednesday, 12 September 2018

Courgette and Chive Quiche

courgette and chive quiche

Yes, you read the title of today's recipe correctly! You may be wondering how quiche can be gluten free, dairy free and vegan friendly but I've captured the essence of a classic quiche in this healthy alternative recipe. Many vegan friendly quiches contain tofu to replace the egg but I prefer to avoid tofu- nonetheless, the centre of this is spongy and full of flavour thanks to in-season courgette along with chives. If you're short on time, you can make up to step 4 in advance (i.e. the day before). I really hope you'll give the recipe a try- it's the perfect summer lunch or dinner, served alongside a fresh salad and can be enjoyed hot or cold.

Three great health benefits: good source of Omega 3 fatty acids, promotes healthy skin, anti-inflammatory

Serves 4

Ingredients:
For the base:
1 tbsp chia seeds
1 cup ground almonds
1 cup buckwheat flour
Pinch sea salt

For the centre:
1 tbsp olive oil
1 small onion, finely chopped
1 large courgette, chopped into circles
1 cup chickpea (gram) flour
1/4 cup nutritional yeast
1 tsp ground turmeric
1/2 tsp gluten free baking powder
Sea salt and black pepper
1 cup almond milk (I always use unsweetened)
1/4 cup chives, finely chopped

Method:
1) Start by making a chia "egg" by mixing together the chia seeds with 3 tbsp water. Set aside for 20- 30 minutes, until a gel forms.
2) Preheat the oven to 180 degrees C. Grease a 9 inch tart tin with a little coconut oil.
3) Place the chia egg in a food processor along with the ground almonds, buckwheat flour and salt. Add 1/4 cup water, a little at a time, and continue mixing until the ingredients come together as a "dough".
4) Press the dough in an even layer into the prepared tart tin. Poke holes in the bottom with a fork. Bake for 20 minutes. Remove from the oven and set aside.
5) Heat the olive oil in a large pan over a medium heat. Add the onion and lightly fry to soften. Remove the onion and evenly distribute it over the cooked quiche base.
6) You may need to add a little more olive oil to the pan at this point. Add the courgette and lightly fry to caramelise. Remove from the pan and evenly distribute on top of the onion on the cooked quiche base.
7) Make the quiche centre by stirring together the chickpea flour, nutritional yeast, turmeric, baking powder and plenty of salt & pepper in a mixing bowl. Whisk in the almond milk to form a batter. Finally, whisk in the chives.
8) Pour the herby batter over the onion and courgette in the quiche base. Bake in the preheated oven (180 degrees) for 30 minutes. Allow to rest for 5 minutes before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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