Monday, October 15, 2012

Onion-Vegie Quiche

Quiche Crust
When making the Cauliflower-Walnut "Meatballs", converting some of the recipe into a quiche crust felt doable. (A pizza crust with a seed paste and sliced tomatoes would be awesome too I think.) Anyway, I greased a pie dish with coconut oil and dusted it with garbanzo bean flour in hopes that the pie wouldn't stick. And then I pressed a wad of "dough" into the pan to form a uniform basin.

Quiche Filling

4 eggs, beat well
1 large onion, sliced small
5-10 cherry tomatoes sliced small and/or tiny bits of dried tomatoes
10 sesame leaves, scissored finely
1 stalk celery, finely sliced in moons
1 heaping teaspoon garlic powder
sea salt
Bake at 350F for 35 minutes. This was a shallow dish quiche so I didn't want to overcook the eggs but wanted the crust done. With this in mind, I baked the crust first for 10 minutes and then added the egg and vegie mixture and baked everything together the remaining 25 minutes.

No comments:

Post a Comment