Seedy Crust Quiche
by @daisy_scoopwholefoodsWant the perfect healthy crust for a quiche that’s packed full of protein and nutrition? Use our Scoop Gluten-Free Teff Cracker mix. It’s easy, healthy and makes a delicious gluten-free crust. We filled this one with caramelised onions and sautéed kale, but you can use anything you like!
15' cook time
50' total time
1.08 hours
Ingredients
- For the crust
- 1 jar of Scoop Wholefoods Teff Crackers
- For the filling
- 12 organic free range eggs
- 1 cup cashew cream (1/4 cup soaked or activated cashews blended until smooth with 3/4 cup water)
- 1/2 cup nutritional yeast or grated Parmesan
- Salt and pepper
- Fillings of your choice such as caramelised onions or leaks, sautéed kale/spinach/silverbeet, cooked bacon, ham, tomato, pumpkin
Directions
Preheat oven to 180C and line a large springform cake tin. Tip out jar of teff cracker mix into a large bowl or add all dry ingredients together and mix well. Add olive oil and 1/2 cup water. Mix to form a dough. Tip into a lined tin and press down to form your crust. Try your best to create an even thickness on the base and sides. Poke with a fork a few times and place in oven to precook for 10mins. In the meantime prepare your filling. Whisk together the eggs and cashew cream, then add nutritional yeast/parmesan and season well with salt & pepper. Once the base is precooked, pour in a layer of your egg mix followed by your choice of filling. Top with more egg mix before adding the remainder of your filling. Add more cracked pepper to the top and optional Parmesan. Bake for approx 40 mins or until golden on top. Serve hot or cold. Store in an airtight container in the fridge for 5 days. An easy healthy meal for lunch during the week. Serve with a side salad.
Scoop Products found in this recipe
