Over Christmas everyone was having their special holiday foods and seeing as I had time, I thought I’d make something different (and healthy) for me. I went for quiche as it’s something I’ve been meaning to try making gluten and dairy free, for a while but thought it to be too time consuming. It was, in fact surprisingly quick and easy to make. I am generally dairy intolerant I can sometimes handle a tiny bit of sheep’s cheese so I added a little for a change. *But this recipe is just as tasty without!
The word of the week was very aptly SAVOUR. Truthfully, I savoured every mouthful. I ate it slowly, I tasted it, and was grateful for everything that had gone into it. The elements such as sun and soil, to the people who farmed the foods, transported the ingredients to you and not forgetting of course the animals and plants that produced and became it. So much goes into a single mouthful of food, it truly deserves to be savoured.
During January I’ve been running a quit sugar campaign so thought it apt that this month’s recipe for the willPower blog should be savoury hence I’m sharing my quiche recipe with you. These are high in protein as I use chickpea flour (gram flour) for the pastry so keep you fuller for longer and help to stave of those hunger/ or sugar cravings if you are cutting back on sugar.
COLLECT YOUR INGREDIENTS
- 140g chickpea flour (gram flour)
- 80g dairy free spread
- ½ tsp salt (I use Himalayan rocks salt as full of minerals)
- ½ tsp xantham gum (used as a binding agent)
- 2 tbls water
- 4 eggs
- 120 ml dairy free milk (unsweetened)
- ½ tsp mixed herbs
- 1 red chilli, de seeded and finely chopped
- 40g sun-dried tomatoes
- 40g soft sheep’s cheese (optional)
- Mix the flour, salt and xantham gum together
- Then add the dairy free spread, rubbing together with fingers until it becomes like bread crumbs or whizzing in a blender
- Add the water and mix until you have a ball of dough
- Roll out on a flour dusted surface (chickpea flour) to approximately 5mm thick
- Grease a muffin tray with dairy free spread or olive oil
- Cut out large circles, (I found a bowl with a 10cm diameter to cut round) which was the perfect size for my muffin tin and gentle lay a circle into each round.
- Place in a pre-heated oven 200 degrees for 10 minutes or until the pastry is cooked
- As soon as the pastry is cooked remove from the oven to cool slightly and turn the oven down to 175 degrees
Whilst the pastry is blind baking:
- Whisk together the eggs and milk
- Add the herbs, tomatoes, chilli and cheese (if you are using).
- Finally add a pinch of salt and pepper to taste
- Spoon the mixture into the pastry cases and pop back into the oven for approximately 15-20 minutes or until the mixture is firm on top
Eat warm…or pop in the fridge and eat at later time. Whenever you eat it SAVOUR every bite!.