My mother, who incase I haven’t already mentioned is a brilliant cook, makes the best quiches. Even my nieces who can be a little selective can’t get enough of them!
So while I was staying with my parents this summer I utilised my mum’s help in coming up with a vegan, low-FODMAP alternative which I honestly think is even better than the original.
Enjoy!
Menorcan Quiche
Servings 8 Slices
Ingredients
For the crust
- 1.5 tbsp. milled linseed 4.5 tbsp water to make 'egg'
- 100 g oats ground
- 100 g Almonds ground
- 175 g Sunflower Seeds ground
- 2 tbsp. fresh rosemary finely chopped
- 2 tbsp. garlic infused olive oil goo
For the filling
- 1 tsp. garlic infused olive oil goo
- 2 tsp. oregano
- 1/4 tsp. cayenne pepper
- 6-8 spring onions greens only
- handful circa 12 fresh chives, chopped
- 2 handfuls circa 50g black olives, sliced
- 10 sundried tomatoes chopped
- 2 medium/large red peppers
- Baby spinach 2 handfuls
- For the tofu 'egg'
- Tofu 560g drained
- 1 tbsp. tamari
- ½ turmeric
Instructions
- Preheat the oven to 175C.
- To make your linseed 'egg' mix the milled linseed with the water and 'whisk' to get air into the mixture. Set it aside for circa 10 minutes, whisking occasionally, until it thickens.
- Grind the oats, almonds and sunflower seeds. They don't have to be finely ground, I use a blender.
- Mix the ground crust ingredients in a large bowl, add the oil and start the kneed into dough. Lastly add the 'egg' mixture which should have thickened by now and continue to kneed until you reach the desired consistency.
- Grease a quiche tin lightly with oil then add the crust, spreading it out evenly. Making sure it goes up the sides (otherwise you'll get very thick bits of crust there and they won't cook so well.)
- Bake the crust for 30 minutes
- While the crust is cooking put the goo mixed with the cayenne and oregano in a pan with the spring onion greens and stir until browning.
- Add the peppers and stir occasionally, until browning.
- Meanwhile put the tofu, tamari and turmeric in a blender and blend well
- Once the peppers have browned add the olives, sundried tomatoes and spinach to the pan until the spinach wilts.
- Add the tofu to the pan, so that it soaks up all the flavours, mix well.
- Remove the crust from the oven but leave it in the quiche dish. Add the 'filling' and return to the oven for a further 30 minutes
- Enjoy!
Notes
Tip: Add more 'egg' if necessary but be careful not to overdo it or it won't crisp up nicely
Delicious
We have nut allergies, can I substitute anything for the almond in the crust?
Thanks!
Hi Sweetheart. Sorry to hear about your allergy. The almonds are used primarily for their texture so you could try playing around with the oat and sunflower seed ratio. Or you could substitute the almonds with ground rice (which isn’t as finely ground as rice flour and may have a similar texture) OR actually what I would do is try substituting the almonds for pumpkin seeds, which will effect the taste a little but as they’re delicious hopefully it will be too!
Let me know how it goes, I’d love to know how it works out.
One of my instagram followers @fodmappingvegan made this with a traditional shortcrust pastry using low-FODMAP flour and said it went down well. Maybe you could give that a go? Enjoy!