Directions for: Basil Pesto Quiche
Ingredients
Basil Pesto1 cup fresh basil
1 small clove garlic
tsp sea salt
2 Tbsp olive oil
cup walnuts or sunflower seeds
water to thin out, if needed
Crust1 cup chickpea flour
cup rolled oats
3 Tbsp sesame seeds
cup extra virgin olive oil
cup water
tsp sea salt
Filling4 eggs
cup almond or rice milk
cup fresh herbs (parsley, rosemary or basil), chopped
cup red peppers, chopped
cup white onion, chopped
1 cup spinach, chopped
3 heaping Tbsp pesto
tsp sea salt
Directions
Basil Pesto1. Preheat oven to 375F (190C).
2. Blend all of the pesto ingredients together in food processor.
Crust1. Meanwhile, mix the dry quiche crust ingredients in a bowl. Make a well in the centre and pour in the wet ingredients.
2. Mix around until the dough begins to form into a ball. Once a ball is formed, take your rolling pin and roll it out on a floured surface. You want your dough to be about -inch thick and wide enough to fit all the way around your pie dish.
3. When your dough is rolled out, gently roll it around your rolling pin and then roll it out over your pie dish. This allows the dough to be easily transferred without breaking. With your hands, push the dough down into an oiled pie dish. Make sure it is fairly even all around and trim any excess dough off the sides.
4. Pinch the outside of the crust for a beautiful presentation. Bake for 5-7 minutes and then remove from oven.
Filling1. Mix together the eggs, milk, pesto and all of the vegetables.
2. Fill the crust. Bake for 20-30 minutes or until firm.
3. Top with a few dollops of fresh pesto and serve.
See more: Bake, Breakfast, Brunch, Eggs/Dairy, Healthy, Herbs, Nuts, Vegetables, Vegetarian, Gluten-Free