Gluten Free Lupin, Veggies & Ricotta Crustless Quiche
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Equipment
- 1 2.8 litre rectangular Pyrex dish (32cm x 20cm)
Ingredients
- 1 bunch bunch fresh silverbeet approx. 10 leaves
- 100 g leek
- 300 g butternut pumpkin peeled
- 6 white cup mushrooms
- 150 g cauliflower
- 3 tbsp extra virgin olive oil
- 1 tbsp butter
- 375 g ricotta smooth
- 4 eggs 700g size
- 1 cup Lupin Flakes
- ½ cup GF Plain Flour
- 3 tbsp Italian herbs dried
- salt and pepper to taste
- 3 tbsp each pepitas and sunflower kernels for topping
Instructions
- Pre-heat oven to 170c fan-forced.
- Line a rectangular baking dish with baking paper (*see notes).
- Thickly slice silverbeet and blanch for 2 mins; drain.
- Prepare other veggies by slicing/chopping into small pieces.
- In a large frypan, heat the EVOO and butter together.
- Add leek to the frypan and sauté, stirring for approx. 1 min.
- Add pumpkin and cauliflower; cook and stir for approx. 6 mins.
- Lastly, add the mushrooms; continue to cook and stir for further 2 mins. Set aside.
- In a large bowl, add the lupin flakes, flour, Italian herbs, S & P.
- Add the cooked veggie mix and blanched silverbeet to the bowl.
- Add lightly whisked eggs and ricotta to the bowl and combine all ingredients well.
- Spoon mixture evenly into prepared baking dish.
- Top mixture with pepitas and sunflower kernels.
- Place in oven and bake for approx. 30-40 mins (until a skewer, when inserted, comes out clean).
Nutrition
Calories: 469kcalCarbohydrates: 27gProtein: 25gFat: 28gSaturated Fat: 10gSodium: 184mgFiber: 13gSugar: 4g
