Creamy and buttery gluten-free spinach quiche pie⎜Plant-based 

This creamy spinach quiche is amazing, delicious, packed with nutrients, and perfect for those lovely summer days and, the fact that it uses no flour and it is gluten-free makes it even more delicious low in fat and carbs, so what’s not to like?
Creamy and buttery gluten-free spinach quiche pie⎜Plant-based
INGREDIENTS:
SAUTEED SPINACH:
1 to 2 tablespoons olive oil
250g chopped fresh spinach
Salt to taste
Black pepper to taste
2 garlic cloves, crushed
DOUGH:
1 1/2 cup cooked chickpeas
3 tablespoons olive oil
About 3 tablespoons of cornstarch
Salt to taste
Black pepper to taste
TOPPING:
250g of firm tofu
Salt to taste
Black pepper to taste
1/2 teaspoon onion powder
1/4 cup olive oil
METHOD:
On a medium skillet over medium heat add the olive oil, then the fresh spinach, and salt, and stir until it wilts, then add the garlic and black pepper, and continue stirring until the spinach is cooked through and has no water on the skillet. Reserve.
Add all the ingredients for the dough to a food processor or a blender and blend until smooth. If your dough is too soft, add more cornstarch. The dough is supposed to look like play dough and feel soft to the touch.
Add all the ingredients for the topping to a blender and blend until smooth. If the filling is still too hard, add a little bit of unsweetened plant milk. Blend and reserve.
Add the dough to a 22 cm removable bottom mold, and pat it until the dough is evenly distributed on and around the milk. Prick it with a fork and place it in a 190C preheated oven for 15 minutes.
Mix the cooked spinach with the filling, then place it in the dough, drizzle the top with olive oil, sprinkle some dried oregano or dill, and put it in the oven at 180C for about 25 minutes.
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
🤗PRINTABLE RECIPE: www.chefjanapinheiro.com
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- Recipe by chef Jana Pinheiro