All ingredients weights are approximate and you can tweak to suit your tastes.
INGREDIENTS
1-1.5 cup of gram flour
1/4 cup of flaked coconut oil (I prefer without flavour)
Heaped teaspoon of chia seeds
Good pinch of Himalayan or grey salt
Tepid water to bind and I also added a little kefir milk, but that’s optional.
METHOD
Rub the solid oil into the flour, along with salt and chia seeds, till it resembles breadcrumbs.
Slowly add the water, until you get a ball for rolling out.
Roll out as much as you can, but I had to press most of it into the tin, as there’s no gluten to hold it together.
Bake blind in a hot oven for 5 mins.
It may split, so add some whisked egg over the cracks and bake for a further few moments.
For the filling, add your favourites.
I added a layer of tomatoes, leeks, red pepper, courgette and flaked some cheese through it.
Whisk up 4 eggs and you can add herbs paprika and so on.
Season to taste.
I baked with a lid on it for 20 mins, then without for another 10-15 mins.
This is honestly the best quiche ever!
Jean X
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