Gluten-Free Tomato Quiche
This gluten-free tomato quiche is packed with vibrant heirloom and cherry tomatoes, offering a boost of antioxidants like lycopene for heart health. Baby spinach adds a dose of iron, folate and vitamin K, while Greek yoghurt and feta provide protein and probiotics to support digestion.
Servings
6
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 1½ cups almond meal
- 3 tsp black chia seeds
- 1 organic egg
- 1 tbsp coconut oil or olive oil
- Pinch sea salt
- ½ cup Greek yoghurt
- ½ cup milk of choice
- Pinch sea salt
- Pinch pepper
- Handful basil, roughly chopped
- 2 handfuls baby spinach, roughly chopped
- 4 organic eggs
- 100g cheddar, grated
- 1 heirloom tomato, sliced
- 1½ cups cherry tomatoes, mixed colour
- 100g feta, cubed
Method
- Preheat your oven to 180°C
- Grease and line a 9-inch quiche or tart tin in baking paper
- In a mixing bowl, combine almond meal, chia seeds, egg, coconut oil and sea salt. Mix until the ingredients form a dough. If the dough seems too dry, you can add a little more oil
- Roll the dough out on a lightly floured surface to a circle that is larger than your quiche tin. Transfer the base into your quiche tin. Press the dough into the bottom of the prepared pan and up the sides. Cover, then refrigerate for 30 mins.
- Bake the crust for about 10–12 mins, until it starts to go slightly golden
- Remove the crust from the oven and let it cool for a few mins before adding your filling.
- To make the filling, whisk eggs, yoghurt, milk, sea salt and pepper in a bowl until combined.
- Stir in the baby spinach, basil and half of the shredded cheese
- Pour filling mixture into your base. Top with tomatoes, feta and remaining shredded cheese
- Cook your quiche 60 mins or until golden and a skewer comes out cleanly from the centre. Set aside to cool for 10 mins before removing it from the tin
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