A Quiche, Not a Tart ~ LA PENSINE MUTINE (EN)

Right before September kicks off, here's a cheer-up gluten-free vegan quiche recipe of my own design. It's super quick to make and I didn't expect it would turn out so tasty. Feel free to use whatever veggies you have on hand.

Ingredients

Serves 2:

- 400 ml coconut milk
- 2 tbsp ground flaxseed
- 100 g rice flour
- 2 tbsp pitted olives
- 35 g dried tomatoes
- 1 onion
- 2 tbsp oregano
- salt, pepper

Instructions

Cut dried tomatoes in small pieces and soak in a bowl of boiling water for about ten minutes.

Mix flour and ground flax seeds with coconut milk. Season with salt and pepper then add oregano and drained tomatoes.

Peel and chop onion. Slice olives. Add both to batter.

Transfer to a square silicone mould or individual tartlet moulds. Bake for 20 to 35 minutes at 230°C.

Unmould when cooled. This quiche may be serve hot or cold.

NOTE: I have used the veggies available in my pantry, but you may safely use a diced bell pepper instead of dried tomatoes and courgettes instead of olives. Or even mushrooms. The combinations are endless. Though cooking time may extend depending how juicy are the vegetables you choose to use.