I've made this quiche for clients needing an alternative to white flour crusts - the result is a crumbly golden and nutty blend and everyone loves it. You can make this quiche with any seasonal vegetable and it's perfect for breakfast, lunch or dinner.
3/4 C chickpea flour
1/2 C rolled oats
1 C walnuts
1/2 t salt
Blitz the above ingredients & add 75g butter. Blitz again & use your hands to form the dough into a ball. If it's too dry, gradually add a few spoonfuls of water until the dough sticks together.
Press into a greased pie dish & bake for 10 minutes at 180 C.
2 small red onions
3/4 C finely chopped celery
3 small courgettes, grated
Pan fry on low heat in 4 T coconut oil. Let cool down a little, then add:
6 eggs, whisked
70g organic grated cheese or crumbled goat cheese.
Pour the mixture into the pie dish and top with sliced tomatoes and dried oregano & thyme.
Bake for 35-45 minutes until the quiche is firm to the touch.