Gluten-free lupin, veggies and ricotta crustless quiche

Posted 01/12/2017

Recipe by Rosie Turner / @confidentcoeliac

Ingredients

1 bunch fresh silverbeet (approx. 10 leaves)
½ leek (approx. 100g)
300g peeled butternut pumpkin
6 white cup mushrooms
150g cauliflower
3 tbsp EVOO (extra virgin olive oil)
1 tbsp butter
375g smooth ricotta
4 eggs (700g size)
1 cup The Lupin Co Lupin Flakes
½ cup GF Plain Flour   (*see notes)
3 tbsp dried Italian herbs
S & P (to your liking)
3 tbsp each pepitas and sunflower kernels (for topping)

Method
  1. Pre-heat oven to 170c fan-forced.
  2. Line a rectangular baking dish with baking paper (*see notes).
  3. Thickly slice sliverbeet and blanch for 2 mins; drain.
  4. Prepare other veggies by slicing/chopping into small pieces.
  5. In a large frypan, heat the EVOO and butter together.
  6. Add leek to the frypan and sauté, stirring for approx. 1 min.
  7. Add pumpkin and cauliflower; cook and stir for approx. 6 mins.
  8. Lastly, add the mushrooms; continue to cook and stir for further 2 mins. Set aside.
  9. In a large bowl, add the lupin flakes, flour, Italian herbs, S & P.
  10. Add the cooked veggie mix and blanched silverbeet to the bowl.
  11. Add lightly whisked eggs and ricotta to the bowl and combine all ingredients well.
  12. Spoon mixture evenly into prepared baking dish.
  13. Top mixture with pepitas and sunflower kernels.
  14. Place in oven and bake for approx. 30-40 mins (until a skewer, when inserted, comes out clean).

Notes:  For this recipe, I used:

  • Orgran Health and Nutrition GF plain flour.
  • 2.8 litre rectangular Pyrex dish (32cm x 20cm).
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