Fiesta Quiche

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Fiesta Quiche

Fiesta Quiche

Gluten free, Dairy free and vegan can be this delicious! This may look like ground beef but its really aromatic rice and vegetables. Aromatic rice is a red rice that is lower glycemic than white rices. the antioxidant anthocyanin gives this nutty rice its rich color. Fiesta Quiche is a slow burning energizing dish bursting with taste and great nutrition! Red Rice is known for its B1, B2 and B3 content as well as its calcium, iron, equal carbs to protein and its fibre. Fibre binds to toxins in the digestive tracts. This recipe hosts six different vegetables and enough spice for a deep favour while still holding a kid friendly intensity. A Party favourite for sure!

Fiesta Quiche
Attributes:  vegan, gluten free, dairy free and nut free, delicious and different

Equipment:  Food processor
Ingredients:  1 gluten free pie crust

3 T cold pressed extra virgin olive oil
2 red chilli, seeded and chopped
1 small red onion, finely chopped
2 C cooked red rice
⅓ C broccoli florets cut into small pieces
⅓ C organic corn kernels
¼ C white mushrooms, chopped
4 large basil leaves, scissor cut
3 T zucchini, chopped”
3 T sun-dried tomatoes, rinsed & chopped
1 T fresh garlic, minced
½ C ground raw almonds soaked, rinsed
1 ½ T fresh lime juice
3 T nutritional yeast
2 T non spicy chile powder
Himalayan salt & pepper, to taste
*See crust recipe below under ‘Tips’                                        

Directions:  Cook 1 C of red rice in 2 C water with pinch of sea salt & 1 tsp olive oil. Make pastry (see Tips). Preheat oven to 350 degrees F. Add to a small food processor rinsed soaked almonds with lime juice, nutritional yeast, chile powder, pinch of sea salt & black pepper, blend to a crumble. Set aside. Transfer 2 C red rice to a large mixing bowl, there should be zero water. Let rice sit. In a pan sauté onion, chillies and garlic in olive oil. Add mushrooms, zucchini, corn, broccoli florets and cook until soft. Transfer sauté vegetable mixture to bowl with rice and blend together. Add to pan ground almond, yeast mix, as well, chopped parsley, mix well. Add salt and pepper to taste. Scoop and spread out filling on to cooled baked crust. Smooth out with wooden spoon or spatula. Sprinkle almond crumble on top. Bake in oven for 10 minutes. Remove from oven and cool before serving.”
                                 

Optional:  skip the crust and this recipe doubles as Fiesta Rice, a slightly spicy dish. For more heat add more chile.”
                                               

Tips:  Gluten free Pastry:  Mix 5 C GF all purpose flour, 1 tsp sugar, ¾ tsp Himalayan salt & 1 tsp arrowroot powder together in a mixing bowl. Cut in with a pastry cutter 1 C solid coconut oil until thoroughly mixed & has pea-size clumps. In a separate bowl mix ⅓ + 2 T C cold water, 1 ½ tsp potato starch & 1 tsp white vinegar then stir wet ingredients into flour knead just until smooth. Split in half, flatten, cover with plastic wrap and refrigerate 15 minutes. Remove one dough ball and roll out to make one crust, place in pie dish and cut away excess pastry. Press together any pieces that come apart with warm fingers. With a fork poke holes in the base to bake easily and thoroughly. Bake 10 minutes and remove to cool before filling

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