Late Summer Vegetable Quiche

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.

Crust:

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.

Filling:

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.