Sweet Roasted Pumpkin Caramelized Onions and Spinach Quiche
Delicious, nutritious and dairy free... Happy tummy for a happy mind!
Recipe adapted from Ho she Glows website
For The Crust-
1 Chia or Flax Egg: 1 tbsp + 3 tbsp water
1 Cup Almond meal (Almonds ground into flour)
1 Cup buckwheat flour
1 1/2 tbsp dried herbs mix
1 tbsp Coconut or olive oil
Splash non dairy milk
Sprinkle of chia seeds (Optional)
Pinch Chili Powder
For The Filling-
1 Block tofu (I used firm)
2 brown onions
2 cups washed spinach
1 1/2 cups diced peeled pumpkin
1 tbsp Coconut or olive oil + more for roasting pumpkin
3 garlic cloves, minced
Handful fresh parsley (or coriander)
1 tsp Honey
1 tbsp Balsamic Vinegar
Cayenne Pepper/ Chilli
Non Dairy milk
Preheat oven to 180c.
Place cubed pumpkin on a baking tray lined with baking paper. season with salt, pepper and ground coriander and place in the oven until soft and slightly golden and crunchy on the outside. (about 45 min depending how hot your oven is) make sure to check half way through and gently move the pumpkin around to prevent burning.
Place chia seeds or ground flax in a separate bowl and stir with the water then let sit for 15 minutes. To make the crust mix all the dry ingredients in a bowl, Add the flax/chia egg and splash of milk. if mixture is too wet add a bit more almond meal, if too dry add a tiny bit more milk. The dough should stick together when you press it between your finger tips.
Line and grease a 10 inch tart pan. Crumble the dough evenly over the base of the tart pan. Starting from the center of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
Bake the crust for about 15 minutes until slightly golden and firm to touch. set aside to cool.
To make the filling:
Rinse tofu (if the tofu comes in liquid make sure to rinse and drain as much of the liquid as you can by placing the tofu on a plate between a couple sheets of paper towel and placing some books or cans on top in order to gently squeeze out any remaining liquid) Caramelize onions - place onions in a pan with coconut oil and cook on a low heat for about 30 minutes while making the rest of the quiche. make sure to keep an eye on the onions and continually stir them, after 10 minutes add a tiny bit of salt and honey. after about 25 minutes add balsamic and let vinegar reduce. once reduced add the spinach and garlic, stir through and once smelling the scent of garlic take off the heat and let the spinach wilt. Set aside.
Place tofu in the food processor/blender and blend until a creamy consistency forms. make sure to add a bit of milk if you find the blender is having some trouble blending the tofu.
combine the tofu, pumpkin,onions,spinach, parsley, salt, pepper, onion powder, oil and cayenne pepper in a bowl, Stir well and pour into crusted tart pan.
Place quiche in the oven and bake for 30-45 minutes until slightly golden and firm to touch.
Let cool for about 15 minutes.
Serve with Sweet potato hummus and a side green salad!
Original recipe taken from: http://ohsheglows.com/2013/08/27/sun-dried-tomato-mushroom-and-spinach-tofu-quiche/