Turmeric, Tomato and Red Onion Quiche
This wonderfully vibrant gluten-free vegan quiche recipe is a must-make for your picnic basket this summer. This stunning show stopper of a quiche is a wonderfully vibrant option for lunch on a summer’s day as it’s both beautiful to look at and delicious to eat.
Servings: 6
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the base:
- 33.333333333333 33.333333333333 g buckwheat flour
- 25 25 g oats
- 16.666666666667 16.666666666667 g hazelnuts ground
- 6.6666666666667 6.6666666666667 g sesame seeds
- 16.666666666667 16.666666666667 g coconut oil, melted
- 11.666666666667 11.666666666667 g gram flour
- 0.16666666666667 0.16666666666667 Tbsp xylitol sugar alternative
- 20 20 ml water
- 0.16666666666667 0.16666666666667 grind sea salt
- For the filling:
- 0.16666666666667 0.16666666666667 block firm tofu 396g net weight, drain
- 23.333333333333 23.333333333333 g gram flour
- 40 40 ml water
- 0.25 0.25 tsp wholegrain mustard
- 5 5 g nutritional yeast flakes
- 0.083333333333333 0.083333333333333 tsp kala namak salt (optional)
- 0.16666666666667 0.16666666666667 clove garlic, peeled
- 0.16666666666667 0.16666666666667 tsp turmeric
- For the topping:
- selection of your choice of tomatoes - enough to cover the surface of the quiche
- 0.33333333333333 0.33333333333333 red onions sliced
- Extras:
- 0.16666666666667 0.16666666666667 Tbsp balsamic vinegar
- 0.83333333333333 0.83333333333333 sprigs fresh thyme
- 0.16666666666667 0.16666666666667 Tbsp sesame seeds
Method
For the base:
- Process the hazelnuts to a fine crumb texture in a food processor. You could sub the hazelnuts for almonds or ground almonds.
- Then pour the ground hazelnuts into a large bowl and add the buckwheat flour, oats, sesame seeds, gram flour and salt.
- Melt the coconut oil gently in a pan and add the xylitol. Gradually pour the melted mixture over the flour mixture and work quickly with a spoon to mix until you reach a crumb-like texture and no dry flour remains – scrape down the sides of the bowl until all ingredients are combined.
- Now, add the water and continue to stir and combine well.
- Pour the mixture into the flan baking dish (my dish measures 35cm dia – adjust the quantity of the ingredients to suit your size of dish).
- Press the mixture flat and up the sides of the dish until evenly spread. Smooth out with the back of a spoon.
- Bake the base blind (without the filling) in a pre-heated oven for 10 minutes.
- Remove from the oven ready for the filling.
For the filling:
- While the base is baking in the oven. Wash out the food processor jug (if used from the hazelnuts). Add the drained tofu, gram flour, mustard, nutritional yeast flakes, kala namak salt (if using), turmeric, garlic and 1 cup water.
Process until smooth.
- Pour the filling into the base and smooth out using the back of a spoon or spatula.
- Top with the sliced red onion and tomatoes, ensuring the topping is generous to provide maximum flavour per slice!
- Bake in the oven for a further 20-25mins until baked through and turning golden.
- Remove from the oven and add sprigs of fresh thyme, a drizzle of balsamic vinegar and a scattering of sesame seeds before serving.
Notes
Serve alone or with green salad leaves.
Need some more tasty additions for your picnic basket?
Why not bring along a batch of this yummy vegan potato salad!
