For a dough: - 1 glass of corn fine flour (or universal gluten free); - 1/2 glass of oats flour (can be made by grinding the oat flakes in the coffee grinder or blender); - 1 egg; - 1/2 teaspoon of salt; - 3 tablespoons of cold pressed coconut or olive oil; - 3 tablespoons of cold water.
For a filling: - 3 eggs; - 150 g of ricotta (feta) or other young salty cheese; - 2 tablespoons of olive oil; - 2-3 tablespoons of coconut (or other vegetable) milk; - 2 small onions; - 1 clove of garlic; - 2 bunches of spinach; - 0,5 kg of chamignons; - salt and pepper to taste.
In a deep bowl mix flour, egg, salt, oil. Add cold water and mix to reach smooth structure. Allow the dough to rest while you cut vegetables for the filling. The dough will not be very soft
Meanwhile heat up the oven to 180 C.
Oil the baking form and disrtibute the dough at its bottom. The dough is impossible to roll (no gluten) but can be easily spread with hands. Don't forget to form the borders. Bake for 10 minutes. In 10 minutes take the dough out of the oven and reduce the temperature to 170 С.
For the filling whip the eggs for about 30 seconds. Add cheese (break it in small pieces in case of salty cheese). Add salt, pepper and vegetable milk, mix and left aside.
Heat up the pan. Add oil and fry the finely chopped onion and garlic to the golden color. Add mushrooms and cook until all liquid evaporates. Then add spinach and braise until it becomes soft (2-3 minutes). If you use frozen spinach, then change the sequence: first braise spinach and in the end add onion and garlic. In this case cook mushrooms separately.
Add spinach and mushrooms to the mixture of eggs and cheese. Mix well and place the filling on the dough. Bake for 20-30 minutes until the filling becomes little golden in color.
Take quiche out of the oven and cool down before serving.
Serve with lettuce.
You can cook quiche only with mushrooms and onion or spinach and onion.
The filling can also vary: chicken, fish, squash, eggplants... Don't forget about greens and create!
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