Quinoa Crust Quiche

Quinoa Crust Quiche
For a quick dairy free quiche, try using ready rolled pastry - the shop bought stuff is generally dairy free (although always worth checking...) so great for lunch emergencies. For something a bit different, try this quinoa crust. It makes a great quiche base, or use it for a vegetable tart, or even a sweet fruit pie - just add a little something sweet to the quinoa crust.
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For the crust
  1. 60g quinoa
  2. 250g water
  3. 2 knobs margarine
  4. 1 egg
  5. Seasoning
  6. A little oil for greasing the tin
For the topping
  1. 3 eggs
  2. A few glugs of dairy free milk (my favourite is Koko's coconut milk)
  3. Seasoning
  4. A few blocks of frozen spirit
  5. Glug of oil for cooking the veg
  6. 1 red pepper
  7. 1/2 courgette
  8. 1 small red onion
Instructions
  1. Preheat the oven to 180C.
  2. To make the quinoa crust, put the quinoa in a pan with the water and bring to the boil. Cover and reduce the heat to a slow simmer. Cook until the grains have opened up and the water is absorbed. Put the cooked quinoa into a sieve and leave for a few minutes for any excess liquid to drip out (and if your quinoa cooks before the water is absorbed remove from the heat and put through a sieve earlier).
  3. Put the cooked quinoa into a food processor with the margarine, egg and seasoning to taste. Blitz until the mixture comes together into a ball. The quinoa won't completely break down - that's fine - you don't want it too mushy.
  4. Grease a loose based quiche tin and press the mixture in using the back of a spoon. Spread it out fairly thin and push it up the sides of the tin as far as you can.
  5. Bake for around 10 minutes, just to start drying the base out.
  6. In the meantime, slice the veg and finely chop the onion. Gently fry in a little oil until just done.
  7. Whisk the eggs with a few glugs of milk and seasoning to taste.
  8. Defrost the spinach (or gently wilt if you are using fresh).
  9. Remove the base from the oven after around 10 minutes. Spread the spinach over the base and then scatter with the just-cooked veg.
  10. Poor the egg mixture over the top then return to the oven for around 30 minutes, or until the egg has set.
  11. Leave to cool for a while in the tin before trying to remove, then gently ease the base out of the tin. Serve still warm with steamed veg, of cold with salads.
The Dairy Free Vegetarian http://www.dairyfreevegetarian.co.uk/