Leek quiche with potato crust and chickpea filling
User Reviews
5.0
3 reviews
Excellent
Leek quiche with potato crust and chickpea filling
Report
Quiche with leeks and sundried tomatoes, that's completely glutenfree, fatfree and vegan. The crust is made from chickpea flour to replace a regular dough made from wheat. And chickpea flour is also used to bind the leeks, so you don't have to use eggs. Maple syrup makes everything soft and creamy, so you don't have to use any oil, butter or heavy cream either
Share:
Ingredients
- 2 2 cups chickpea flour
- 8 8 cups leeks measured cut in thin half rings
- ⅓ ⅓ cup water
- 1 1 cup sundried tomatoes measured cut in small pieces
- ⅓ ⅓ cup maple syrup
- ½ ½ cup chickpea flour
- 3 3 cloves garlic
- ½ ½ cup water
- ½ ½ tbsp paprika powder
- ¼ ¼ cup maple syrup divided in two ⅛ cups
- ½ ½ tbsp ground coriander seeds
- 2 2 tbsp paprika powder
- ½ ½ tbsp onion powder
- 1 1 tbsp ground coriander seeds
- 1 1 tsp chili flakes
- 1 1 tbsp onion powder
- 1 1 tsp cumin
- ½ ½ tbsp cumin
Add to Shopping List
Instructions
- Preheat the oven at 360 F or 180 C. If you wish you can prepare your pan with parchment paper.
- In the meantime cut the leeks into thin half rings.
- Combine the dry ingredients for the crust.
- Steam them soft in about 5 to 6 minutes. Then (if necessary) let dry out a bit.
- Press or grate the garlic very fine and add.
- Cut the tomatoes in small pieces (about a quarter inch).
- Add in the water en maple syrup. Stir with a fork. Then knead by hand.
- Add the flour to a bowl. Add in the spices. Mix and make sure there are no lumbs.
- Wash your hands and leave them a bit moist to divide the dough into the pan. Create a raised edge (a little more than an inch).
- Add in the water and half of the maple syrup. Whisk well.
- Put into the oven for about 8 to 10 minutes. The dough just needs to be dry, not fully baked.
- Add in the steamed leeks and the tomatoes. Combine well.
- Take out of the oven. Leave the oven on and increase the heat to 340 F or 200 C.
- Fill op the crust. make sure you push it well into the edges.
- Drizzle the other half of the maple syrup on top en spread out with a pastry brush.
- Put into the oven for 40 minutes.
- Check after 20 minutes and half an hour if nothing is burning. If so, open the oven briefly and reduce the temperature to 360 F or 180 C again.
Equipments used:
Nutrition Information
Show Details
Calories
316kcal
(16%)
Carbohydrates
61g
(20%)
Protein
12g
(24%)
Fat
4g
(6%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
68mg
(3%)
Potassium
1097mg
(31%)
Fiber
9g
(36%)
Sugar
27g
(54%)
Vitamin A
2779IU
(56%)
Vitamin C
17mg
(19%)
Calcium
136mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 68mg | 3% |
| Potassium | 1097mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 27g | 54% |
| Vitamin A | 2779IU | 56% |
| Vitamin C | 17mg | 19% |
| Calcium | 136mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
