ZUCCHINI AND DRIED TOMATOES QUICHE!

Gluten free.

This quiche is one of my favorite quiches ever! It is super rich (but not greasy), super comforting, and easy to make! The chickpea crust is superb, so incredibly crunchy, and very easy to put together.

Enough chitchat! Here is the recipe!

• FOR THE QUICHE FILLING:
• Water or oil for frying
• 1 small onion, finely sliced
• 1 cup of zucchini, finely sliced
• 1 teaspoon of my garlic blend or 1 clove of minced garlic
• 5 dried tomatoes, chopped
• 1 cup of vegan cream (or more if desired)
• 1 tablespoon of nutritional yeast
• Salt, pepper oregano
• 1 tablespoon of cornstarch or oatmeal flour
• FOR THE CHICKPEA DOUGH:
• 3 cups of cooked chickpeas
• 2 tablespoons of oil

Instructions

  • 1.
    MAKE THE QUICHE FILLING:
  • 2.
    In medium heat, add the water or oil to a pan, fry the onions until soft, add the zucchini, sauté for 5 minutes, add the garlic, sauté for 1 minute, add the dried tomatoes, the salt, pepper and oregano, and the cream, stir to combine, add the cornstarch, stir for 2 minutes. Turn off the heat and let the quiche filling cool down completely.
  • 3.
    MAKE THE CRUST:
  • 4.
    Process all the ingredients for the crust until it becomes a firm dough. If you think your dough is too moist, add one or two tablespoons of oatmeal flour. Remove it from the food processor, add it into a previously greased 25-inch mold, add the chickpea crust, freeze it for 15 minutes, then remove it from the freezer and bake it in a 190C preheated oven for 10 to 15 minutes.
  • 5.
    ASSEMBLE THE QUICHE:
  • 6.
    Remove the crust from the oven, add the quiche filling and return it to the oven at 180C for 30 to 35 minutes.
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