Prep time: 20 minutes
Cooking time: 45 minutes
Super Simple Crust:
1¼ cup quinoa flour
½ tsp sea salt
1 Tbsp raw sugar
1/3 cup extra virgin olive oil
1/3 cup cold water
Add quinoa flour, sea salt, and sugar to a medium bowl and stir to mix.
Add olive oil and mix thoroughly with a fork until mixture becomes crumbly.
Slowly add water while mixing until mixture becomes moist, but not sticky, and will hold together.
Place into pie pan or quiche dish and press into place using the back of a large spoon or your fingers to evenly cover the bottom of the dish and about halfway up the sides.
Pre-bake at 350 degrees F for 15 minutes.
Vegetables for filling: (further filling ingredients below)
1 Tbsp extra virgin olive oil
½ cup onion, chopped
2 cloves garlic, minced
2 cups zucchini, sliced and quartered
1 cup shiitake mushrooms, sliced then coarsely chopped
1 cup green peas
1 cup kale, chopped and large stems removed
½ cup red pepper, chopped
¼ tsp sea salt
¼ tsp black pepper
Add olive oil to a large skillet and cook onion and garlic for 1 minute over medium heat.
Add remainder of the vegetables and seasonings and cook for 5 minutes or until just starting to soften. We’re pre-cooking the veggies.
Add vegetable mixture to cooled crust.
While veggies are cooking, in a medium bowl combine:
½ cup garbanzo bean flour
1 Tbsp potato starch
1½ Tbsp nutritional yeast (if you prefer a bit more ‘cheesy’ add 2 Tbsp)
½ tsp baking powder
½ tsp basil
½ tsp thyme
½ tsp parsley
½ tsp paprika
1 cup vegetable broth
Stir in all ingredients except broth to mix well then whisk in 1 cup vegetable broth
Pour mixture over vegetables in crust and ensure that it is evenly distributed throughout.
Bake at 350 degrees F for 45 minutes until golden brown and toothpick inserted in center comes out clean. Allow to sit 10 minutes before slicing.
***See also my recipe - CRUSTLESS MINI QUICHE APPETIZERS - for a mini muffin sized adaption of this recipe.***