Gluten free zucchini and dried tomatoes quiche

• 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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