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Gluten-free vegetables no pastry quiche

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

PREPARATION

  • 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.
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