Les Petites Quiches Florentines - Egg, Oil & Gluten-Free
For a low-fat, day-to-day snack, follow the crust-free instructions. But for special occasions, the optional crust adds a special touch!
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Brunch
Cuisine: French
Servings: 12
Author: BeetEater.com
Ingredients
(Optional) Crust
1cupsall-purpose flouroptional, for crust
1/3cupof coldhardened coconut oil (optional, for crust)
.5 tsp saltoptional, for crust
1tbsp- 4 tbsp of wateroptional, for crust
Oil-Free, Gluten-Free Filling
2.5cupschickpea flour
2tspsalt
1/2tspblack pepper
1/8tspblack saltoptional
1tspgarlic powder
3cupswater
4clovesfresh garlicpressed garlic
About 3 cups of spinach
1medium onionchopped
about 1/2 cup of fried veggie baconI used homemade yuba bacon, crumbled
Instructions
(Optional) Prepare Crust
I suggest refrigerating your coconut oil and about 1/4 cup (4 tbsp) of ice water while you collect your other ingredients to ensure that the oil is solid before beginning this recipe, and the water is very cold.
Mix flour and salt together, then add 1/3 cup of coconut oil. You can use a pastry cutter to cut the two together, I used two knives cutting in opposite directions to try to flake the two together until the mixture resembles the texture of wet sand.
Add the ice water to the mixture just a little splash at a time until the dough begins to come together as a dough (depending on the weather, you may only use a small portion of the amount you refrigerated).
Gently knead the dough in the bowl until all the scraps come together into a dough ball. Turn out onto a floured surface and roll the dough out immediately. Roll it out until it's about 1/4 inch thick (for a large 9" pie).
If making mini-quiches, you may cut out circles in this rolled out dough and then roll them out a bit more until they're about 1/8 inch thick, and approximately double the diameter of the muffin cup.
Lightly oil your pie plate (or muffin cups or cup liners, if making mini-quiches) and then arrange your dough so that it completely lines the bottom and sides, and ideally sticks up past the sides a bit. Once the filling is in place, you can fold the excess over to create a decorative edge, if desired. If the dough cracks, gently pinch it back together or patch it with any crust scraps that you're able to trim off of the edges.
Place your crust in the refrigerator while you prep the filling. Preheat the oven to approximately 400 degrees.
Prepare Oil-Free, Gluten-Free Filling
In a medium bowl (you can use the same bowl you used to make your crust), combine chickpea flour, salt, pepper, garlic powder and black salt until the spices are evenly distributed.
Add the water and whisk together until very smooth. I found it helpful at this stage to transfer about a cup of the mixture into a separate bowl and then combine with the spinach- the water helps to wilt the spinach a bit.
Line your muffin tin with muffin papers OR (optional) remove your pie-crusts from the refrigerator
Sprinkle the pressed garlic and chopped onions along the bottom of the pie crust OR muffin paper. Spoon the spinach over them.
Pour the chickpea-egg mixture over the vegetables until the paper or crust is about 80% full.
Sprinkle the veggie bacon crumbles over the quiche or mini quiches, and then bake at 400 for about 25 minutes, or until the chickpea eggs "set" and the surface is golden-brown. For a 9-inch pie-shaped quiche, add 3-5 minutes to the total bake time and watch closely.