Summer Quiche
10th Jun, 2014


  • For the pastry:
  • 1 tbsp wheat-free flour, for dusting
  • 175g oats
  • 120 ground almonds
  • 2 tbsp rapeseed oil
  • 1 egg
  • For the filling:
  • 8 eggs
  • 1 tbsp rapeseed oil
  • 120ml rice milk (of milk of your choice)
  • 10 cherry tomatoes
  • A small bunch of fresh parsley
  • Rock salt & pepper

Equipment required:

  • Loose bottomed quiche tin
  • 2 x mixing bowls
  • Whisk
  • Rolling pin
  • Oven

Set the oven to 180° and using a little rapeseed oil, grease a loose-bottomed quiche tin.

To make the pastry, mix together the oats and almonds. Beat the egg and oil together in a seperate bowl and making a well in the middle of your dry mix, add the egg and slowly bring together with the dry ingredients. You may need to add a little milk (of your choice) if the mixture is too dry to bring together. Wrap in clingfilm and leave in the fridge for 30 minutes.

While the pastry mix is in the fridge, make the quiche filling. Beat together the eggs in a large bowl, add the milk, oil, fresh parsely, rock salt and pepper.

Take the pastry from the fridge and with the flour dust a clean, dry surface and roll out the pastry about 5mm thick. Carefully place the pastry in your loose bottomed tin. Build up the edges of the quiche using your fingers and make sure the pastry is well compact together. Bake in the oven for 15 minutes.

Remove pastry from the oven and pour in your egg mixture and add the cherry tomatoes. Place in the oven and bake for 20-30 minutes, until the mixure is cooked through.

Allow to cool before removing from the tin and serve with a fresh green bean salad.

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