GLUTEN-FREE ZUCCHINI AND DRIED TOMATOES QUICHE IN CHICKPEA PIE CRUST
This quiche is one of my favorite quiches ever! It is super rich (but not greasy), super comforting, and easy to make! The chickpea crust is superb, so incredibly crunchy, and very easy to put together.
GLUTEN-FREE ZUCCHINI AND DRIED TOMATOES QUICHE IN CHICKPEA PIE CRUST
INGREDIENTS:
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 to 6 dried tomatoes, chopped
1 cup of vegan cream (or more is desired)
1 tablespoon of nutritional yeast
Salt, black pepper oregano
1 tablespoon of cornstarch or oatmeal flour
For the chickpea dough:
3 cups of cooked chickpeas
2 tablespoons of oil
METHOD:
Make the quiche filling:
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.
Make the crust:
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 then bake it in a 190C preheated oven for 10 to 15 minutes.
Assemble the quiche:
Remove the crust from the oven, add the quiche filling and return it to the oven at 180C for 30 to 35 minutes.
???? PRINTABLE RECIPE: chefjanapinheiro.com
❤️ My nutritional yeast substitute recipe:
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❤️ My vegan butter recipe:
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GLUTEN-FREE ZUCCHINI AND DRIED TOMATOES QUICHE IN CHICKPEA CRUST recipe by chef Jana Pinheiro
Balsamic Strawberries with Sweet Cashew Cream
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This recipe is in my cookbook, Vegan Cooking with Love
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Simple Vegetable Quiche | How To Make Winter Vegetable Quiche | Easy Recipe
#quiche#vegetable#crust
Welcome to our channel, today we will be showing you how to make the classic quiche tart recipe.
Filled with green winter vegetables. The homemade crust is very crunchy and buttery. And it paired so nicely with the creamy filling.
ENJOY
For this recipe, you will need a 28 cm loose-bottom tart tin and some baking rice or beans.
For the Pastry
250 gr Flour
150 gr Cold Unsalted Butter
1/2 tsp Salt
3 tbsp Cold Water
Bake for 15 mins with baking rice
Bake for 10 mins more without baking rice
For the Filling,
Leek
Asparagus
Broccoli
Zucchini
4 Eggs
250 ml Heavy Cream
Grated Mozzarella
Salt and Black Pepper
Bake for 30 mins at 170C
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Zucchini Fritters (vegetarian & vegan)
Get the Recipe:
⭐️ Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce, sour cream, or tzatziki sauce. We are sure you'll love them!
⭐️ Ingredients
2 pounds zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
Metric:
900 g zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
110 grams all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Plant Based Cashew Cream Cheese
Plant Based Cashew Cream Cheese
Ingredients:
2 cups raw cashews
1 cup water
1 probiotic capsule
(1 tsp of white miso optional)
Directions:
Blend together until smooth and place into a cheese cloth. Set cheese cloth into a strainer inside bowl and leave in a dark spot room temperature for up to 72 hours. Move cream cheese mixture to a bowl and refrigerate as you enjoy!
Add in any spices or flavors you'd like!
Keeps for about a week.
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