Tomato and Basil Quiche
Ingredients
Crust
- 400g tin chickpeas
- 1/4 cup spelt flour (or rice flour for gluten-free version)
- 2 Tbsp tapioca or corn flour
- 1/2 tsp baking powder
- 1 1/2 Tbsp olive oil
- 1/2 tsp salt
Filling
- 500g cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 Tbsp fresh thyme, chopped
- 3 Tbsp olive oil
- 4 large eggs
- 3/4 cup coconut milk
- 1/2 cup basil leaves, finely shredded
- 2 tsp dijon mustard
- 2 Tbsp chives, chopped
- 2 Tbsp parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation
Tips
One of the quiche’s best qualities is that you can pack it with almost any vegetable.
The secret to delicious quiche is a super-crisp crust, but the filling should not be overwhelmed by pastry as balance is key.
Instructions
Preheat oven to 180C and grease a 23cm round loose-bottom fluted tart tin.
In a medium bowl, mix together the tomatoes, olive oil, garlic, thyme and seasoning, coat well, arrange on a baking tray and roast for 30 minutes.
To make the crust, pulse the chickpeas in a food processor until finely ground, transfer to a bowl, add the flour, tapioca and baking powder, then add the oil and salt and knead by hand to form a stiff dough.
Press the dough evenly into the tin, lining the base and sides and using the back of a spoon to smooth, then bake for 6-8 minutes, ensuring the base does not crack.
Scatter two thirds of the roast tomatoes and herbs over the pastry base.
Whisk together the eggs, coconut milk, basil, mustard, herbs and seasoning and pour over the tomatoes.
Bake for 45-50 minutes until golden.
Leave to sit for 5 minutes before removing from the tin and transferring to a wire rack to prevent the pastry sweating and becoming soggy.
Top with remaining roast tomatoes and extra basil leaves to serve.
