Roasted Vegetable Quiche with Oat, Almond & Moringa Crust
Perfect for summer picnics, BBQs and lunches, this delicious quiche by Aduna Feel Good Tribers Olivia & Flora skips the traditional pastry of butter and flour and replaces with an oat, almond and coconut base with an added dose of moringa to leave you feeling nourished and satisfied.
For the crust:
2 tsp Aduna Moringa Powder
1/2 cup rolled oats, made into a flour
1/3 cup almond flour
1 tbsp corn flour
1/2 tsp pink salt
3 tbsp coconut oil
3 tbsp ice-cold water
For the filling:
1/2 tsp dried oregano,
1/2 tsp chilli flakes
1/2 tsp nutmeg
1 tbsp coconut oil
1 tbsp nutritional yeast flakes
1/3 cup cherry tomatoes, chopped in half
1 red onion, finely chopped
2 cups spinach
1 garlic clove, finely chopped
Preheat the oven to 180C. Make the oat flour by placing the oats in a food processor and blending until a flour like consistency forms.
Transfer to a bowl and add the almond flour, cornflour, moringa powder and salt and mix together. Add the coconut oil and ice-cold water and with your hands, work the dry ingredients towards the centre until a dough forms. Roll the dough into a ball, wrap it in clingfilm, then chill for about 30 minutes.
Remove the dough from the fridge and press it evenly into a 20cm pie/quiche dish (it will be quite crumbly but persevere!) Prick the bottom with a fork and bake for about 10 minutes.
Remove from the oven and reduce the temperature to 170C.
Crack the eggs into a mixing bowl and whisk for about 30 seconds. Next, stir in the oregano, chilli flakes, nutmeg, nutritional yeast flakes and a pinch of pink salt and pepper and set aside.
Heat the coconut oil in a frying pan on a medium-high heat. Add the chopped red onion, garlic and tomatoes and fry until golden. Add the spinach and gently keep on stirring until wilted (you can place a lid over the pan to speed up this process). Remove the pan from the heat and pour into the mixing bowl containing the egg mixture. Stir well until everything is combined.
Pour the filling into the crust and bake for about 30 minutes until the filling is firm and golden. Leave to cool for a while before serving.
Recipe by bali.zest
Photography by Ollie Crichton