I love baking, but working with vegan and gluten free ingredients took some adjusting. Although there are many more options now than ever before, most recipes are written for conventional baking, which can be difficult if you’re trying to cut out all the usual suspects such as eggs, flour, butter, and sugar. That being said, it’s not impossible to make delicious, vegan and gluten free baked goods, it just takes a bit of knowledge and the right ingredients.
If you haven’t tried Teff flour, you have been missing out! Teff is a fine grain that is native to Ethiopia, and boasts a wealth of nutritional value. Teff is rich in amino acids, as well as protein, calcium and iron, and is completely gluten free! It is so easy to use, and can be treated just like regular white flour in baking. I used a blend of teff flour and almond flour, just to smooth out my dough.
Once you’ve made the dough, the whole thing comes together fairly quickly. I like to make my dough in advance and let it rest, so that I have lots of time to prepare my filling. If you’re stretched for time, make the dough up to 24 hours in advance, and keep it wrapped in plastic in the refrigerator.
This quiche is excellent served hot or cold, and goes well with a salad for a nice lunch option. If kept wrapped, it can be kept in the fridge for up to two days, making it an easy work or school lunch for the next day. I hope you enjoy my healthy twist on a French classic! Eat well to live well!
- For crust:
- 1 cup teff flour
- ¼ cup almond flour (or rice)
- 1 tsp Himalayan pink salt
- 2 tbs corn flour
- 140 ml coconut oil
- 2 tbsp cold water
- For the artichoke-spinach filling:
- 280 g cooked tinned artichokes
- 1 tbsp coconut oil
- handful spinach
- 3-5 mushrooms (sliced)
- 4 cloves garlic (chopped)
- parsley leaves, torn
- ½ tsp nutmeg
- Himalayan pink salt and white pepper to taste
- 120 g any hard vegan cheese
- 1 tbs Hemp seeds
- 2 tbs nutritional Yeast
- 3 tbs milled Flaxseeds
- ½ cup oat cream
- 1 cup oat milk
1. Start by making the crust- blend the teff flour, almond flour and cornstarch together with a pinch of salt in a large bowl. Add the coconut oil, and slowly add enough cold water to form a firm dough. Let it rest in the fridge for at least 30 minutes, up to 24 hours.
2. Roll out the pastry onto a lightly floured surface (use a bit more teff or almond flour for dusting). Using a rolling pin, roll the dough evenly until it is roughly 1 cm thick. Gently drape the dough onto a greased quiche pan, and prick the dough evenly with a fork to allow steam to escape while baking (this is called docking, it prevents the crust from puffing later!) Let the dough rest for another 20 minutes.
3. Preheat oven to 185C (370F)
4 .Once the quiche dough has rested, place a baking paper into the base of the crust, fill with baking beads, and bake for 15 minutes. Let the quiche cool slightly and remove the beads by lifting the paper- be careful, as the beads may still be hot!
5. Next, make the filling- cook the mushrooms, garlic and spinach in coconut oil over medium-high heat. Remove from heat and allow to cool before mixing in the rest of the ingredients.
6. Fill the crust base with the filling mixture, and return to the oven. Bake for 15-20 minutes longer, until warm and bubbly. Allow to cool for another 5-10 minutes before serving.