Gluten Free Pumpkin and Zucchini Quiche


Macros (1/6 of quiche): 257 calories, 8g fat, 26g carbs, 20g protein




Ingredients:
Base
-100g coconut flour
-30g gluten free oats
-20g quinoa flour
-5g psyllium husks 
-400g cottage cheese
-salt and pepper

Quiche
-1 large zuchinni, grated, water squeezed out 
-200g roasted pumpkin
-1 onion, finely diced 
-4 eggs
-15g coconut flour
-1 tsp Worcestershire sauce
-1/2 tsp wholegrain mustard
-salt and pepper 

Method
1. Combine all base ingredients in a food processor (you may need to do it in two batches). Put in the fridge for 30 mins
2. Roll dough between two sheets of baking paper and place into a lined springform tin. Bake at 150C for 30-40 mins
3. Whisk together eggs, coconut flour, Worcestershire sauce, mustard, salt and pepper. Add zuchinni, onion and pumpkin 
4. scoop quiche mixture into base and bake for 40-50 mins at 180C

No comments:

Post a Comment