From naturopath, Lisa Guy, this gluten-free quiche makes a hearty vegetarian meal full of beneficial nutrients including beta-carotene, zinc, vitamin E, and plenty of protein and dietary fibre. Delicious served hot with a green avocado salad.
Ingredients
- 1/2 cup almond meal
- 1/3 cup wholemeal spelt flour
- 1/4 cup chia seeds
- 1 cup rolled oats
- 1 pinch sea salt
- 80 g organic grass-fed butter
Filling
- 1 cup sweet potato diced
- 1 onion finely chopped small
- 240 g beetroot grated raw
- 1 sprig fresh rosemary
- 3 garlic cloves crushed
- 2 tbs apple cider vinegar
- 2 tbs raw honey
- 1 pinch sea salt and cracked pepper
- 1 handful fresh mint roughly chopped
- 4 organic eggs
- 100 ml organic milk
- 1 handful fetta crumbed
Topping
- 1 handful mixed nuts *optional
- 1 handful seed mix *optional
- 1 sprig fresh rosemary *optional
Method
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Step 1Preheat oven to 180C.
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Step 2Base: Place all base ingredients in your food processor (except butter) and blend until you have a fine well combined mixture. Add the butter and pulse. Add around 2-3 tbs of water, adding a tablespoon at a time until your mixture forms a dough-like consistency.
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Step 3Grease a round quiche tin with some butter and then line the bottom with baking paper. Press the base mixture down into the tin and press it out evenly so it comes all the way up the sides. Try to make the base as thin as you can. With a fork, prick some holes in the bottom of your base.
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Step 4Put the base in the oven for 13 minutes, then set aside.
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Step 5Filling: Lightly brush your sweet potato pieces with olive oil and then bake them in the oven for around 30-35 minutes until soft. While they’re cooking you will have time to prepare your filling.
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Step 6In a large frying pan over medium heat, saute the onion for 4-5 minutes in some olive oil. Add the beetroot, garlic and rosemary, and cook for a further 10 minutes. Add the apple cider vinegar, honey, mint, sea salt and pepper, and cook for another 2 minutes, then set aside.
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Step 7In a medium bowl whisk the eggs and milk, and then add the beetroot mix.
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Step 8Pour the egg mixture over your base then top with sweet potato and fetta and decorate with nuts or seeds of your choice.
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Step 9Put your quiche in the oven for 50-55 minutes until it starts to brown and a knife comes out cleanly from the centre.
Recipe Notes
Use gloves to grate the beetroot to prevent your hands from staining.
This recipe was supplied by Lisa Guy for Meat Free Week.
If you like the sound of this recipe, you might also like this Baked Pumpkin Frittata.
Recipe Reviews (3)
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