A quiche is a perfect weekday dinner solution. This one is gluten-free and pastry-less, though with its gluten-free flour mix, it is nicely filling – so, I want to say that it is not a flourless flan.
Done with veggies of the moment that you fry in a little coconut oil, you just add a mix of eggs, vegetal milk and seasoning. Into the oven and let it rise beautifully for 45 minutes!
It’s perfect served with a side salad and the beauty is that it keeps for 3 days in the fridge. You’ll be able to cut a slice for lunch or keep it for a dinner later that week – less cooking, more enjoying especially as it is one of those recipes whose taste gets better the day after.
I like mine with a little grated parmesan – its lactose is practically gone with the ageing fermentation process and its powerful taste means you don’t need much. You could choose to also add a tin of tuna fish.
INGREDIENTS for 4-6
- 4 organic eggs
- 300 à 400 g grated or finely sliced vegetables for example:
- Grated carrot + finely sliced fennel and onion
- Grated sweet potato + finely sliced leek and onion
- Grated celeriac + finely sliced mushroom and onion
- Finely sliced courgettes, peppers and onion
- 140 g gluten free flour mix (my mix is 80g whole rice flour, 30g each of lupin and millet flours)
- 650-700 g = 65-70 cl of vegetal milk of your choice
- Provence herbs (dried thyme or oregano are also perfect)
- Coconut oil, salt, pepper
- Optional if you like it / tolerate it : 20/30g grated parmesan
- Gently fry the onion and vegetables in a little coconut oil for about 10 minutes.
- Preheat the oven to 180°C.
- Mix the eggs with the flour mix and the milk
- Add herbs, salt, pepper and the grated cheese if tolerated.
- Put the fried vegetables at the bottom of a deep tart dish coated with coconut oil.
- Pour the batter over the veggies.
- Cook in the oven for 45 minutes.
- Eat lukewarm or cold with a salad. Nicer the next day and keeps for 3 days in the fridge.