Gluten Free Dairy Free Quiche

If you’re looking for a super crunchy and delicious quiche, you’ll love this recipe*. You can also use this pastry recipe for lots of other savoury fillings.

Ingredients:

Pastry:

• 80 g raw almonds

• 100 g buckwheat groats

• 30 g arrowroot flour

• 1 tsp sea salt

• 40 g sesame seeds

• 50 g water

Filling:

• 1 red onion, diced (or use 1 leek when in season)

• 20 g extra virgin olive oil

• 130 g mushrooms, sliced

• 60 g fresh spinach leaves, cut into 3 cm strips

• 6 eggs

• 80 g coconut cream

• ½ tsp ground black pepper, and sea salt to taste.

For the pastry, add the almonds, buckwheat and arrowroot flour to a high speed blender, and blitz until fine. Add the sesame seeds and water, and mix until combined to form a soft dough. Remove from the blender and roll out between 2 sheets of baking paper. Line a tin , bottom and sides, and then bake for 10 minutes at 180C. Remove from oven.

For the filling, heat the oil in a frypan, add the onion (or leek) and mushrooms, and cook until soft (can take up to 10 minutes if you’re using leek instead of onion). Add the spinach leaves until wilted. Remove from heat, drain the excess liquid, and place this mushroom mix into the prepared pastry case. In a bowl, whisk the eggs, coconut cream, salt and pepper, then pour into the pasty case over the mushroom mix. Decorate with sliced zucchini (optional) and bake for 30 minutes at 180C until cooked. Remove from oven. This can be served hot, or cold.

Linda x

*Recipe adapted from Noni Jenkins - https://www.thermofit.com.au/ If you have a Thermomix and a Cookidoo subscription, you can find the recipe here: https://cookidoo.com.au/recipes/recipe/en-AU/r805191