Recipes & Health

Recipe: Vegan Italian quiche

vegan italian quiche recipe, healthy, clean eating, veganistisch recept

It’s that time of the year again. Time to give my body some vitamins. Of course this all in a very “Céline” way, in which I decide to be a kitchen princess for two days a week, cooking a healthy, vegan, sugarfree meal. With that meal, I drink a glass of delicious wine, the next day I eat a piece of cake during coffee time and once a week I get some takeaway.

Sounds like a perfectly healthy plan right? However, it gives me the opportunity to try out new recipes. The recipe I will be sharing with you today is for a vegan, wheatfree, sugarfree quiche. It sounds as if there are no ingredients left for the actual quiche, but with this one I could even make my meat eater a very happy man. (I know the pictures don’t do it justice. It isn’t a coincidence I didn’t become a food photographer.)

What is needed for four portions:

  • 2 cups of oatflower
  • 1.5 cups of chickpeaflower
  • 3 tbsp dried Italian herbs
  • 1 tbsp apple cider vinegar
  • 2 courgettes
  • 1 large sjalot
  • 3 cloves fresh garlic
  • 1 chia egg (2 tbsp chia seeds with 6 tsp water) or 1 biologic egg for the non vegan variation.
  • 1 tomato
  • 4 tbsp nutritional yeast
  • vegan grated cheese
  • pepper and salt to taste

veganistische recepten lekker, gezond, gemakkelijk, italiaanse quiche, vegan
What you should do:

  1. Preheat the oven to 200 degrees Celcius
  2. Mix the oat flower, chickpea flower, herbs and apple cider vinegar in a bowl. Add half a cup of water and stir well.
  3. Keep adding little bits of water until the flowermix becomes a big ball of dough.
  4. Grease the quichepan with some vegetable oil and spread the dough evenly in the pan. (Like this quiche pan)The sides of the quiche will now be slightly higher then the middle part. This is in order to make space for the filling later on.
  5. Bake the crest for 15 minutes in the oven.
  6. Chop the courgette (zuchini)and the onion in small pieces.
  7. Cook the onions in a pan with the three pressed cloves of garlic. Then add some water and the chopped courgette (zuchini)
  8. Add the chia egg to the zuchini mix and let cook for a couple of minutes. Add some pepper and salt to taste.
  9. Add the zuchini to the crest of the quiche and top it off with some thin slices of fresh tomato, nutritional yeast and vegan cheese. Bake in the oven for another 15 minutes.

We both enjoyed a quarter of this quiche with some fresh potatoes and a carrot salad. The rest of the quiche I saved for my lunch the next day. Even tough it takes a bit longer to prepare a meal like this, it saves time later on when you have two healthy lunches you can take to work besides a healthy dinner. Especially now when it is getting colder again and I spend long days behind a desk, those extra vitamins are very welcome.

Do you eat intentionally vegetarian or vegan now and then? and what should I cook next?

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