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Whole Food Plant Based

Gluten Free Naked Quiche

by Cléo Martins
Being a raw food chef, I couldn't resist creating an almost 100% raw Cruelty Free quiche. Very simple to prepare and with a beautiful result, super naked and mouthwatering. Please be warned to be careful because it is so tasty that you run the risk of over-eating and if that happens, it is no longer healthy.
Total Time
1h 10 min
Difficulty

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Simple Tasty Recipes

Ingredients for 6 Servings

  • Crust
  • 100 grams
    red lentil peeled and soaked for 6 hours
  • 40 grams
    corn meal
  • 60 grams
    coconut meal
  • 50 ml
    olive oil
  • 30 ml
    water
  • Salt and cayenne
  • Cream
  • 150 grams
    sunflower seeds, peeled and soaked for 6 hours
  • 50 grams
    peeled sesame seeds, soaked for 6 hours
  • 50 grams
    parsley
  • 5 grams
    garlic
  • 15 ml
    fresh lime juice
  • 60 ml
    water
  • Salt and nutmeg
  • Topping
  • 200 grams
    broccoli
  • 200 grams
    carrots
  • 5 grams
    minced garlic
  • Salt
  • 30 ml
    water
  • 30 ml
    olive oil

Time

  • Preparation Time
    40 minutes + soaking time
  • Cooking Time
    15-20 minutes
  • Total Time
    1h 10 min

Goes Great with

Method

  1. Wash the lentils and soak them in water for 6 hours.
  2. Discard the lentils soaking water, rinse them and put them in a large bowl, with the other ingredients for the crust.
  3. With your fingertips, blend mixture until crumbly. Coat the bottom of an ovenproof tart pan with olive oil, pressing the dough into the bottom and one centimeter up sides of pan. Pre-heat your oven to 350°F (180°C) during 15-20 minutes.
  4. Meanwhile, rinse the soaked sunflower and sesame seeds and add them to the bowl of your food processor with the other ingredients for the cream. Process to the consistency of a spreadable cream – set aside.
  5. Wash the carrots and broccoli (florets and stalks) and shred them coarsely. Add the other ingredients for the topping, correct the seasonings - set aside.
  6. Preparation: Pour the cream into the baked dough. Distribute the topping evenly and serve hot.

Notes:


Nutrition facts
One serving (159.68 g) contains and:
Energy: 483.9 kcal
Protein: 13.25g
Lipids: 37.16g
Carbohydrates: 30.76g
Dietary fiber: 9.34g		 Tryptophan: 0.17 mg
Threonine: 0.55 mg
Isoleucine: 0.59 mg
Leucine: 0.97 mg
Lysine: 0.67 mg
Methionine: 0.23 mg
Cysteine: 0.24 mg
Tyrosine: 0.39 mg
Phenylalanine: 0.66 mg
Valine: 0.71 mg
Histidine: 0.36 mg
Saturated fatty acids: 9.56 g
Omega-6: 0mg
Omega-3: 0mg
Calcium: 149.88 mg
Iron: 4.73mg
Zinc: 3.17 mg
Vitamin C: 45.66 mg		  


 

Source:
Website: www.gourmetdahorta.com
YouTube: www.youtube.com/cleomartins1
Instagram: www.instagram.com/gourmetdahorta

English translation: Mirian Meneses Costa
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