Healthy Vegan Quiche Recipe | How to make Gluten-Free Vegan Quiche
#glutenfreequiche #veganquiche #healthyveganrecipes
Hey guys,
Welcome to Healthy Vegan Kitchen!
Today I'd like to show you how to make vegan quiche. The recipe is gluten-free, soy-free, nut-free.
Stay tuned!
But before we start make sure to subscribe to my Channel. There are more interesting and delicious recipes to come.
Here is the recipe:
-Gluten-free flour mix (65g buckwheat+65g rice flour+20g tapioka starch)- 150g
-Oil of your choice- 30g
-A pinch of salt
-Flaxseeds- 2tbsp+ 6tbsp water
Add water to the flaxseeds and set it aside for 5 min.
For the crust add all ingredients to a bowl and make a dough. Press the dough into a tart/pie pan up the sides. Optional pre-bake for 10 min at 180°C.
Filling:
- Vegan cheese- 50g
-Chickpea flour 100g
-1 Zucchini
-Some tomatoes
-Salt
-Spices of your choice
-Water- +/-120ml
Put first vegan cheese onto the crust then a zucchini, spices, chickpea batter (chickpea flour with salt and some spices+ water) and top with tomatoes. Bake for 25 min if the crust is pre-baked, 35 min if not at 180°C
Watch also:
Gluten-free buckwheat bread
Super Easy Gluten-free Pizza
NO_BAKE Chocolate Cheesecake
5-Minute Chocolate Mousse
Easy Frozen Yogurt Cups
Healthy Spinach Tortillas and Quesadillas
Healthy Oatmeal Chocolate Cake
Vegan Savory Galette
Enjoy,
Mira Ako
Beth's Mini Quiche Recipe
Learn how to makes an assortment of mini quiche for an Easter Brunch or Mother's Day Party. Make one quiche batter and then switch up the toppings! In this video I'll show you how to make a Swiss and Crispy Leek Quiche, Spinach and Feta Quiche, Smoked Salmon, Goat Cheese, and Dill Quiche (my personal favorite!) and a Mozzarella, Pesto and Tomato Quiche.
CHAPTERS:
00:17 How to Make a Quiche Crust
00:03:06 How to Make Quiche Base
04:37 Different Fillings for Quiche
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BETH'S MINI QUICHE RECIPE
Makes 8
4-Mini Quiche (Print recipe here:
For Crust:
2 ½ cups (300g) flour
½ tsp (2.5ml) salt
1 cup (240g) of butter, diced
2 egg yolks
¼ cup (60ml) ice water
For Egg Custard:
8 eggs
1 cup (240ml) heavy cream
Salt and pepper to taste
1 tablespoon (7 g) of cornstarch for lining pastry shells before filling with custard
For Fillings:
Leek and Swiss (makes 2)
1 tbsp (15 ml) olive oil
1 leek, sliced into thin circles
2 tablespoons (30ml) Swiss Cheese
Salmon, Goat Cheese Dill (Makes 2)
2 tablespoons (30ml) crumbled goat cheese
2 tablespoons (30ml) shredded smoked salmon
2 tablespoons (30ml) fresh dill, minced
Spinach and Feta (Makes 2)
2 tablespoons (30ml) feta cheese
2 tablespoons (30ml) thawed frozen spinach
2 tsp (10ml) fresh Italian parsley
Tomato, Pesto Mozzarella (Makes 2)
2 tablespoons (30 ml) mozzarella cheese
2 cherry tomatoes, sliced into 4-5 wheels each
1 tsp (10 ml) pesto
METHOD:
Add flour and salt to a food processor and pulse. Then add the butter, a little at a time, pulsing until a coarse meal forms.
Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.
Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.
Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into the tin, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.
Preheat oven to 350F (175C).
Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.
Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.
Then prepare all the fillings and have everything measured out and ready to go.
Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.
For each pastry add the cheese first. On the bottom.
Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.
Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.
Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.
To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.
#entertainingwithbeth #CookingChannel #Quiche
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
DAY IN THE LIFE | home projects, favorite veggie quiche, & butterfly garden update!
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How To Make Keto Quiche Recipe
Everybody loves quiche and this keto version from Chef Gwen is sure to please! A healthy breakfast recipe idea made with Garden of Life Organic Grass Fed Butter Powder. To see more recipe ideas subscribe to Garden of Life's YouTube channel or visit our website at and click on Recipes
Do you like this recipe? Watch our Strawberry Skillet Cake. Click here.
Loaded Vegetarian Quiche Recipe
This loaded vegetarian quiche recipe can be made ahead of time and served with a salad as the centerpiece of your Sunday brunch. You can swap in whatever vegetables you prefer or have on hand to customize the dish. Don't be daunted by the prospect of making the crust yourself because it's easy and delicious.
#breakfast #vegetarian #recipes
Get the Full Recipe:
GARDEN VEGETABLE CRUSTLESS VEGAN QUICHE ❤️ Rich & hearty recipe to warm your belly
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As the weather gets colder we tend to look for recipes that are warm and inviting with rich flavors that check all the comfort food boxes. This crustless vegan quiche does the trick and will be an instant family favorite. Baked to a golden brown and loaded with nutrient dense vegetables you just can't go wrong. As with all our recipes this quiche is fully whole food plant based, gluten-free, oil-free, easy to make, and absolutely delicious!
PRINTABLE RECIPE:
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