Glutenfree Spinach Quiche - Vegan |
Author: Annelina Waller
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
- Base:
- 200 g teff flour
- 150 ml water
- 1 Pinch of salt
- 4-5 tbs olive oil
- Filling:
- 180 ml oatmilk
- 1 tbs Tahini, very liquid
- 220 g chickpeas, cooked
- 200 g smoked tofu
- 100 g peas
- 200 g spinach, frozen
- 1 teaspoon veggie broth
- 1 pinch of Kala Namak
- Defrost the spinach.
- Base:
- Preheat the oven to 180° circulating air.
- Mix all ingredients for the base in a bowl to a dough. Then press into the mould and pick the base several times with the fork. Pre-bake the base in the middle of the oven for 8 minutes while preparing the filling.
- Filling:
- For the topping, add the oat milk, tahini, chickpeas, smoked tofu, vegetable stock and kala manak in the blender. Puree to a creamy, thicker mixture.
- Put the mixture in a bowl and stir in the defrosted spinach with the peas. Place the filling on the pre-baked quiche base and bake for a further 25-30 minutes on the middle shelf at 180° C.
Recipe by Annelina Waller at https://annelinawaller.com/glutenfree-spinach-quiche/
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