Summer yields a bountiful crop of bright and delicious cherry tomatoes! Enjoy this light and airy, simple quiche for a family gathering, summer brunch or served room temperature for the perfect light supper along side a spinach salad with catalina dressing.
For the crust:
1 flax egg (1 T ground flax mixed with 3T hot water, mixed together and let set for 5 minutes)
1 cup raw almonds ground into a "meal" or 1 c almond flour
1 cup raw oat groats or buckwheat groats ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil
1-2.5 tbsp water, as needed
For the quiche:
2 c onion, pepper and celery frozen "seasoning mix" or 1 onion and 1 red pepper diced.
3 t minced garlic
1/2 t turmeric powder
3 T nutritional yeast
1 c chick pea flour (also called besan or gram flour) Order from Amazon, pick up at a health food store, or check out an Indian or Asian Store.
2.5 c veg broth
1 c cherry tomatoes sliced in half. (save a few tomatoes to decorate the top)
1 c baby spinach roughly chopped (save some whole to decorate the top)
3/4-1 t salt to taste (If you have black salt, this will lend an "eggy taste" to your quiche.
Salt, Black pepper and red pepper flakes to taste
Preheat oven to 350F. Spray a 10 inch tart pan, cast iron skillet or pie plate.
For the crust: Mix together almond meal, flour, parsley, oregano, and salt. Mix flax mixture and oil in gently. Add water (if needed), a little at a time until it sticks together when pressed with your fingers. Crumble the dough evenly over the base of the pan and press mixture evenly into and up the sides of the pan. Bake the crust until lightly browned-13-16 minutes. Set aside to cool and get started on the filling.
For the filling:
Stir Fry "seasoning mix", garlic, turmeric and nutritional yeast in a large sauce pan until onions are translucent.
In a separate bowl, whisk flour and veg broth until well blended. Pour into sauce pan with the cooked veggies and bring to a simmer over medium heat, stiffing constantly. Mixture should be thick an glossy. Season to taste
Fold tomatoes and spinach gently into the pan. Pour into the waiting crust and decorate the top. Cook for 30 minutes.
Refrigerate leftovers for 3-4 days. Can be reheated in the oven on a baking sheet for about 20 minutes at 350F.