A tasty recipe full of healthy ingredients, this vegetarian quiche is a great choice for a meatless Monday
If you need new ideas for dishes to participate in “Meatless Monday”, write this recipe vegetarian quiche!
Full of flavors and textures, the recipe suggested by Grain Foods It has a base of almond flour and rice, a filling of spinach, pumpkin cubes and tofu and a light cream flavored with aromatic spices. See below how to prepare.
Vegetarian pumpkin, spinach and tofu quiche
ingredients
Pasta
- 60 g almond flour
- 80 g Rice flour
- 1 egg
- 2 g of pink salt
- 10 g Apple cider vinegar
- 30 g of clarified butter
- 20 g Cold water for kneading the dough
Filling
- 80 g Spinach (leaves)
- 150g diced pumpkin
- 160g medium cubed tofu
- 160 g of olive oil
- 12g Garlic in Brunoise
- 4 g of turmeric powder
- 1/2 tablespoon (coffee) Mustard powder
- 1/2 teaspoon (coffee) Smoked Paprika
- 1/2 tablespoon (coffee) Zaatar
- 1/2 teaspoon (coffee) Pink salt
- 2 g of black pepper
Cream
- 3 eggs
- 270g Almond Milk Cream
- 2 g of pink salt
- 0.1 g of black pepper
- 0.5 g freshly grated nutmeg
Assembly
- 75 g cheese, grated on the coarse side
Preparation method
Pasta
Mix all the ingredients in a bowl (except the water), and with your hands until it forms a ball. If necessary, add water, the tip should resemble plasticine. Prepare a 20cm round fluted baking pan with the bottom lined with paper and the edges lightly greased with olive oil. Start by spreading the dough up the sides and then the bottom of the prepared pan. Place in the fridge for 30 minutes.
Filling
Steam the pumpkin cubes for 5-7 minutes and blanch the spinach, chop finely and set aside. Heat a pan with olive oil and quickly brown the garlic with the spices over low heat. Add the spinach, the tuff and finally the pumpkin cubes. Season with salt and black pepper and set aside. Grate the cheese on a coarse grater and set aside. In a bowl, mix the eggs with the cream, pink salt, black pepper and grated nutmeg. Beat with a whisk and set aside.
Assembly and finishing
Remove the dough from the fridge and prick the base with a fork, spread the tofu filling with spinach and pumpkin and distribute the grated cheese on top. Pour over the egg cream and bake in a preheated oven at 170ºC for 45 minutes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
