D’free quiche with leek and spinach

Nowadays Quiche is a very popular dish in France! Although his homeland is medieval Germany ^[1]. What’s even better is that you can find and try many varieties and it’s always delicious. Our suggestion is D’free quiche with leek and spinach.

Products:

For the base:

• 100 g ghee
• 100 g almond flour
• 120 g gluten-free white flour
• ½ tsp thyme
• 1 egg white, whipped with a fork (save the yolk for the filling)
• 5 tbsp. cold water
• 1 tbsp. Apple vinegar

For the filling:

• 4 garlic cloves
• 3 tbsp. olive oil, avocado oil or other
• 2 medium stalks of leek
• 100 g spinach
• 30 g pickled sun-dried tomatoes, cut into strips
• 1/3 tsp. salt
• 3 eggs + 1 yolk
• 3 tbsp. D’free Duo or Trio
• black pepper

Recipe:

Preheat the oven to 180°C and grease the pan.

Pulse the butter with the flour in a chopper to get crumbs. Add the water, vinegar and whipped egg whites. Knead the dough. Add a little more flour if the dough sticks to your hands. Add salt and thyme. Make a ball-shaped form, wrap it in foil and store in the fridge for about half an hour.

As the dough chills, prepare the filling. Thinly slice the leeks and the garlic. In a pan, put the olive oil and stew them for about 10 minutes until golden. Add some water until the leeks soften, if needed. Add the spinach and spices. Stir for about 2 minutes and remove from the heat. Set aside to cool.

In a bowl, mix together the eggs, D’free Duo or Trio and add the spices.

Roll out the chilled dough to a thickness of 0.5 cm on a floured surface. Drape the dough over a pie pan, press it lightly into the bottom and sides of the pan, and fold the top inward. Punch with a fork and bake for about 10 minutes.

Add the cooled leek and spinach mixture to the egg mixture and stir to combine. Then pour the mixture into the baked base. Return to the oven for another 10-15 minutes. Allow to cool then slightly and carefully remove the quiche from the pan.

Voilà – D’free quiche with leek and spinach!

Bon Appetit!