A gluten-free quiche with a base with a healthy twist, based on chickpeas and a tasty filling of spinach, sun-dried tomato and goat cheese!
Melt the butter and mix the ingredients for the base into a dough in a food processor. Grease the quiche mold with a little extra butter and divide the dough over the mold. Make sure it is evenly distributed and there are no holes in it. Press the dough against the edges so that you get a raised edge. Poke holes in the bottom with a fork. Place the base in the fridge for about 30 minutes to let it stiffen.
Preheat the oven to 200 degrees. Remove the base from the refrigerator and bake the base in the oven for 30 minutes.
Meanwhile, make the filling. Finely chop the garlic and sun-dried tomatoes. Heat a pan with a little oil or butter and fry the garlic. Then add the spinach and let it want. When all the spinach has wilted, add the sun-dried tomatoes and fry for a while. Drain the spinach well in a colander.
Mix the eggs, milk, paprika and oregano in a bowl. Stir well and season the mixture with salt and pepper. Then add 3/4 of the goat cheese and stir.
Spread the spinach mixture over the bottom and pour the egg mixture over it. Divide the remaining 1/4th goat cheese on top and put in the oven for 30 minutes.
Tip: serve with a salad
Source: Leukerecepten by leukerecepten-nl.
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