Gluten Free Sun-Dried Tomato Spinach Quiche
Try this Gluten Free Sun-Dried Tomato Spinach Quiche recipe.
Try this Gluten Free Sun-Dried Tomato Spinach Quiche recipe.
- 1/2 cup water
- 2 tablespoons olive oil
- 1 tablespoon mustard
- 1 onion
- 1 tablespoon tamari
- 4 cloves garlic
- 1 medium zucchini
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coarse sea salt
- 3 tablespoons nutritional yeast
- 3/4 cup millet flour (blend whole millet to make your own)
- 1/2 cup sunflower seed flour (blend whole sunflower seeds
- 2 tablespoons psyllium husks
- 1 block tofu (i used a 375g block - firm)
- 1/2 cup + 2 tablespoons oat or nut milk
- 1/2 teaspoon black salt (more on black salt here)
- 2 packed cups of spinach
- 1 packed cup kale
- 1 large red capsicum
- olive oil to cook in
- 1/3 cup tightly packed semidried tomatoes
- 6-8 cherry tomatoes
- toasted sunflower seeds
- Carbohydrate 58.2307966682887 g
- Cholesterol 0 mg
- Fat 35.7916466707817 g
- Fiber 22.5177665977189 g
- Protein 31.9545633346632 g
- Saturated Fat 4.08768666714183 g
- Serving Size 1 1 recipe (727g)
- Sodium 2175.26300034948 mg
- Sugar 35.7130300705698 g
- Trans Fat 2.44486000013347 g
- Calories 626 calories
Step-by-step
- Pre-heat oven - 200°C (390°F).
- Combine all ingredients in a large bowl till a sticky dough forms. Set aside for at least ten minutes to let the dough firm up.
- Meanwhile, lightly oil a spring form pie dish and dust lightly with flour (I use rice flour).
- Lay a sheet of baking paper over the kitchen counter, then place dough in centre. Place a second sheet over the top and use a rolling pin to roll the dough into a thin, even circle the size of your pie dish.
- Peel the top layer off, then carefully manoeuvre the dough into the pie dish. Press the dough into the creases of the base but leave the edges as they are (scalloped) rather than pressing them firmly into the sides (easier to remove this way - plus looks nice and rustic).
- Bake for a maximum of 10 minutes then remove and set aside.
- Pat the block of tofu dry using a paper towel, cut into small cubes and blend with oat milk till smooth. Add all other ingredients and blend again. Set aside.
- Remove tough stalks from spinach and kale, roughly chop, wash, and spin dry in a salad spinner.
- Prep the rest of the ingredients: peel and finely slice onion, peel and mince the garlic, top and tail then grate the zucchini - then wrap in paper towels and squeeze the moisture out, clean out the capsicum and slice finely, and drain off extra oil from the semidried tomatoes.
- Heat olive oil in a frying pan, and sauté onion till golden, set aside in a large mixing bowl.
- Cook the capsicum till soft then add to the bowl.
- Add greens in small batches with the garlic, and cook till just wilted. Add to the large mixing bowl.
- Finally add the raw grated zucchini, and pour over the blended tofu mixture.
- Pour batter into the prepared pie dish, then press in the semidried tomatoes and halved cherry tomatoes.
- Cover with tin foil and bake at 200°C (390°F) for 25 minutes.
- Remove foil, turn down heat to 180°C (356°F) and bake for another 20 minutes or till the surface has turned golden. Check in on it to make sure the crust doesn’t burn (you may have to turn the heat down).
- To serve, sprinkle toasted seeds over the top. We enjoyed a large slice with a side of sauerkraut and a big handful of fresh sunflower sprouts.
A Gluten-Free Quiche Adventure: A Busy Woman's Culinary Escape
Life as a businesswoman is a whirlwind. Meetings, deadlines, presentations – the days often blur into a seamless tapestry of activity. Finding time for anything beyond the essentials feels like a luxury, yet maintaining a healthy diet is non-negotiable. This is where the beauty of efficient recipes like this Gluten-Free Sun-Dried Tomato Spinach Quiche comes into play. It's a vibrant dish that's not only delicious but also surprisingly quick to prepare, even amidst the chaos of a busy week. The vibrant colors and the fresh, earthy flavors provide a much-needed moment of calm amidst the storm. This quiche is my go-to recipe for those evenings when I crave a comforting, satisfying meal without sacrificing my precious time.
The key to making this recipe work for my lifestyle lies in strategic planning. I often prep some components – chopping vegetables or making the dough – during a quiet moment earlier in the day. This allows me to efficiently assemble and bake the quiche in the evening, minimizing my time in the kitchen. The result? A delicious, healthy, and visually appealing meal that perfectly complements my demanding schedule. It's the culinary equivalent of a power suit – sophisticated, efficient, and undeniably satisfying. The gluten-free aspect is an added bonus; it ensures I maintain a balanced diet without compromising on taste or texture. This recipe is a testament to the idea that healthy eating and a busy life are not mutually exclusive.
Beyond its practicality, this quiche has a certain elegance. The combination of sun-dried tomatoes, spinach, and a flaky gluten-free crust creates a delightful medley of flavors and textures. It's a recipe that's both visually stunning and surprisingly simple to execute. The rich, earthy flavors are a welcome change from the usual quick meal options, offering a luxurious touch without the fuss. The addition of toasted sunflower seeds provides a satisfying crunch, enhancing the overall sensory experience. This quiche is not just a meal; it's a small luxury I allow myself, a pause amidst the relentless pace of work to appreciate the simple pleasures in life.
I often serve this quiche for small business gatherings or as a centerpiece for a quick lunch with colleagues. The vibrant colors and attractive presentation add a touch of sophistication to any setting. Its adaptability is another significant advantage. You can adjust the ingredients according to what you have on hand or based on personal preferences. Feeling adventurous? Add some mushrooms or artichoke hearts. Prefer a spicier kick? A pinch of red pepper flakes will do the trick. The possibilities are endless, making this recipe endlessly versatile and a perfect fit for my spontaneous lifestyle.
The process of preparing this quiche is, in itself, a form of meditation for me. The rhythmic chopping of vegetables, the careful layering of ingredients, and the anticipation of the warm, golden-brown crust emerging from the oven – these actions offer a sense of grounding amidst the whirlwind of my day. In the quiet moments between tasks, I find myself reflecting on the day's successes and challenges, strategizing for tomorrow, while the comforting aroma of baking quiche fills the air. It’s a small but significant ritual that helps me maintain a sense of balance.
Ultimately, this Gluten-Free Sun-Dried Tomato Spinach Quiche is more than just a meal; it’s a testament to the power of efficiency and mindful cooking in the life of a busy woman. It's a reminder that even amidst the chaos of work and life's demands, there's always time to nourish yourself, both physically and mentally. It's a recipe I wholeheartedly recommend, not just for its taste, but for the peace and satisfaction it brings to my busy schedule.
