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Gluten Free Kale and Sundried Tomato Quiche

Try this warm and comforting gluten free F Kale & Sundried Tomato Quiche for a perfect family lunch or dinner !

Prep Time: 40 Minutes Total Time:1 hr 40 minutes Yield: 5-6 servings

Ingredients:Crust
1 cup Cassava Flour
1/2 cup Amaranth Flour
1/2 tsp salt
2 flax eggs (1bsp flax meal and 5 tbsp water)
4 tbsp vegan butter
4 tbsp ice cold water

Veggie Filling
1 medium onion, sliced
3 garlic cloves, diced
1 portobello mushroom, sliced
1 tsp italian spice mix
1/4 tsp smoked paprika
1/2 tsp chili powder
1/4 cup sun dried tomatoes soaked in oil
2 1/2 cup kale, roughly chopped
1/2 cup parsley, diced
1 lemon (juice and zest)
Salt and pepper

FIlling
1/2 cup chickpea flour
1/8 tsp turmeric powder
1/2 tsp black pepper
1/2 tsp salt
2 tbsp nutritional yeast
1/2 cup plant based milk
1 block of firm/extra firm tofu


Method:

  1. To prepare the crust; make sure you chill your mixing bowl, vegan butter (cubed), and pastry cutter if you are using one. I place all of these in the freezer for 30 minutes before starting.
  2. Prepare the flax egg by combining 2 tbsp flax meal with 5 tbsp water and let it sit for 10-15 minutes until it gels and thickens
  3. Add the flour and salt into a mixing bowl then mix to combine everything. Next add the flax egg and the cubed vegan butter
  4. Use your pastry cutter or fork to cut the butter into the flour so you end up with a crumbly coarse consistency. Don’t overwork it, just incorporate everything together.
  5. Next add the ice cold water a tablespoon at a time then mix with a wooden spoon. Only add as much as you need until the dough comes together and loosely holds its shape.
  1. Once the dough has formed, pour dough out onto your work surface and work gently with your hands, but try not to work it a lot because the heat of your hands will melt the butter. Form the dough into a ½ inch disk then wrap firmly in plastic wrap and let it chill in the fridge for at least 30 minutes.
  2. While the dough is chilling you can go ahead and cook the vegetables for the filling, Saute the onions in an oiled pan over medium-high heat. Season with salt and pepper. Cook for 3-4 minutes until translucent then add the garlic, mushrooms, and spices. Season with salt and pepper. Cook for 5 minutes until the mushrooms have released all of their water. Then add the sundried tomatoes and stir in the kale. Add the parsley and lemon at this time. Taste and adjust seasoning if desired. Set aside
  3. Add all of the filling ingredients into a high speed blender and crumble the tofu so it is easier to blend. Blend until smooth. You may need to stop every so often and scrape down the sides of the blender with a spatula. Fold in the cooked vegetables into the filling and set aside.
  4. Preheat the oven to 375 degrees F (176 C) and start forming the pie crust.
  5. To make it easy to roll the pie crust, place the disc between two sheets of parchment paper. Using a rolling pin to gently roll it into the shape of your pie dish. Use the clock method to roll out the crust into a circle shape, roll from the center of the disc to the 12 o'clock position then continue to the 1 o’clock position and so on. Continue this method around the dough by rolling out from the middle a few times until the crust is the size of your dish. If it cracks it is okay you can always make repairs to the crust when it is in the pie dish. But try to roll it gently.
  6. To transfer the crust to the pie dish or cast iron pan you have to remove the top layer of parchment then place the pie dish upside down onto the crust make sure it covers your dish then place one hand on top of the inverted dish and the other in the middle under the parchment paper then quickly but carefully flip it over.
  7. Once the crust is in the baking dish, trim off any extra and overhanging dough. Form some of the extra dough into a ball and gently press the crust into the dish around the inside edge of the dish. Make sure to repair any cracks with any extra dough. Crimp the edges if desired then using a fork poke holes in the base of the shell. Place a piece of parchment paper over the pie shell then pour baking beans or any dried bean into the pie dish to prepare for a blind bake.

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