Ingredients List




For the pastry base:

  1. Place the chickpeas, olive oil and oat flour in a food processor and pulse until the ingredients come together.
  2. Using your hands squish the pastry into the quiche tin/dish and even out with the back of a spoon.
  3. Bake for 5 to 10 mins.

For the filling:

  1. Pre-heat oven to 180 degrees (350 F Gas Mark 5)
  2. Place the tofu, cornflour, almond milk, olive oil, tamari, onion powder, garlic powder, turmeric, paprika and coriander into the food processor and process until creamy.
  3. Place the onion, mushrooms, sweetcorn, spinach and garlic into a non-stick frying pan and dry fry until the vegetables have sweated and golden brown. Take the pan off the heat and add the tofu cream to the cooked vegetables and stir.
  4. Pour the vegetable cream into the flan base and arrange the sliced courgettes on top.
  5. Bake in the oven for 20 to 25 mins.

Use gluten free oats to make it gluten free. Makes 1 x 20cm quiche or use mini tins for individual quiches

By Karen Hart