Gluten Free Lupin, Veggies & Ricotta Crustless Quiche

Gluten Free Lupin, Veggies & Ricotta Crustless Quiche

Course Dinner, Lunch
Servings 6
Calories 469 kcal

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

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