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MONSE
October 16, 2022
Zucchini Quiche
Inspired by the pumpkin flowers growing on her balcony garden, Laura whipped up a gluten free quiche that is both easy on the eyes and on the stomach and is sharing how you can recreate this recipe at home.
Laura's Zucchini Flower Quiche
Inspired by the pumpkin flowers growing on her balcony garden, Laura whipped up a gluten free quiche that is both easy on the eyes and on the stomach and is sharing how you can recreate this recipe at home.
Using potatoes as the base and dairy free milk in the recipe, this dish will be a crowd favorite for the holidays. Because the pumpkin flowers are seasonal, feel free to swap out for whatever you have on hand – the end product is guaranteed to be delicious.
INSTRUCTIONS
CRUST INGREDIENTS
- 3 cups of potatoes sliced into matchsticks
- ¼ cup of thinly sliced onions
- 1 tablespoon of flaxseed oil
- 4 tablespoons of cornstarch
FILLING INGREDIENTS
- 7 eggs
- ½ cup of unsweetened almond milk
- ¼ cup of chopped onions
- ¼ cup of chopped garlic chives - ¼ cup of chopped mushrooms
- ½ teaspoon of pepper
- ½ teaspoon of salt
- ½ teaspoon of garlic powder
- 3 pumpkin flowers
- A few stalks of whole chives
PREPPING THE CRUST
1. Pre-heat the oven to 450 degrees.
2. Grease a pie plate with olive or coconut oil.
3. In a bowl, combine the potatoes and thinly sliced onions with flaxseed oil and cornstarch to bind. Season with salt.
4. Press potatoes into the pie plate to form a crust.
5. Bake the crust for 20 minutes or until edges start to brown.
dd in plant based yogurt of your choice. Depending on your thickness preference, add more or less for your ideal consistency.
PREPPING THE FILLING
1. While the crust is baking, whisk together the eggs and almond milk and add the chopped onions, garlic chives, and mushrooms with the seasonings.
2. Once the crust is cooked, pour the egg mixture into the crust and arrange the zucchini flowers and garlic chives on top in whichever manner you like.
3. Return to the oven for 20 minutes.
4. Allow the quiche to cool down for 10 minutes and serve.
