Quiche aux légumes sans céréales

Parfaite pour un buffet ou un barbecue, cette quiche troque la pâte classique contre une croûte à base d'amandes en poudre, de farine de sarrasin et d'herbes italiennes, préparée en quelques impulsions au robot de cuisine. Précuite à blanc au four, elle accueille ensuite l'oignon rouge, les poivrons, le fenouil et les tomates, nappés d'œufs battus au fromage.

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By Greens of the Stone Age

Contient frutos secos
Contient huevos

Préparé avec

Mini four Ninja Foodi 8-en-1 avec Air Fry, pizza et gratin SP101EU

Modèle: SP101EU

229,99 €

Stock faible, risque de rupture de stock.

Durée totale

1h 55m

Facile

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Ingrédients

For the grain-free crust

4.38oz arrowroot or tapioca flour
2.1oz ground almonds
0.88oz buckwheat flour
2 tbsp grated parmesan (omit if dairy free)
2 tsp Italian herbs
1 tsp apple cider vinegar
1/2 tsp xanthan gum
1/4 tsp garlic powder
A pinch sea salt
2.63oz cold unsalted butter or palm shortening (cubed)
2 tbsp cold almond or cashew milk

For the filling

1 tbsp coconut oil
1/4 medium red onion (thinly sliced or diced)
1/3 red pepper (thinly sliced or diced)
1/3 yellow pepper (thinly sliced or diced)
A few thin slices of fennel
7 cherry tomatoes (halved)
Handful basil leaves (roughly chopped)
3 eggs
3.5fl. oz almond or cashew milk
2.63oz grated gruyere (or sub with 3-4 tbsp nutritional yeast)
A pinch sea salt

Instructions

Step 1
Start by making your crust. Pulse together all of the dry ingredients in a food processor then add the butter and pulse until it begins to resemble bread crumbs. Pulse in the milk until the dough only just comes together.

Step 2
Remove the dough and form into a ball. Wrap in cling film and chill in the fridge for 30 minutes.

Step 3
Whilst the dough is chilling melt the coconut oil in a frying pan on a medium heat. Add the red onion, peppers, and fennel and cook until softened, about 3 to 4 minutes. Add the tomatoes to the pan and cook for 1 minute. Leave to cool then stir in the chopped basil.

Step 4
Remove the dough from the fridge and using your hands knuckle it into the tin until even. Trim the excess then prick the base with a fork and place into the freezer for 10 minutes.

Step 5
Remove from the freezer and line the pie with generously overhanging parchment and pour in the baking beans until full. Place the pie tin onto the baking sheet.

Step 6
Select BAKE and set the temperature to 160°C, time to 25 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Blind bake for 15-20 minutes until the outer edges of the crust look slightly golden. Once cooked remove the baking beans from the tin and place the pie crust back into the oven. Cook for a further 3-4 minutes then remove and leave to cool.

Step 7
Whisk together the eggs in a medium sized mixing bowl. Whisk in the milk followed by the cheese and a pinch of sea salt.

Step 8
Keeping the pie tin on the baking sheet, place the cooked vegetables in an even layer onto the base of the pie crust. Carefully pour in the whisked egg mixture.

Step 9
Select BAKE and set the temperature to 160°C, time to 30 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Bake for 25-30 minutes until the the filling is only just set. Remove from the oven and leave to cool completely before removing from the tin and serving. Notes: Prep time inclusive of chilling time. If not eating immediately store the quiche in an airtight container for up to 2 days.