Gluten-free Yam and Beet Quiche

This is one of my favorite recipe to impress in any social occasion or to fancy it up the dinner table. It is easy to make but looks like actually spent a lot of time to bake it :)

Cooking level: easy | Total time: 1h20 min | prep time: 20 min | cooking time: 1 h | Yield: 8 portions

Ingredients

Crust

• 1 cup of all purpose GF flour

• 1 cup of ground flex seed

• 1/2 cup of oil ( I used coconut oil)

• 1 egg

• 1 teaspoon of apple butter

• 1 cup of lukewarm water

• a pinch of salt

Filler

• 1 medium yam sliced

• 1 beet cut into cubes

• 2 onions

• 6 eggs

• 1 cup of sliced mushrooms

• 1 sliced tomato

• 1 teaspoon of nutritional yeast

• 1 teaspoon of balsamic vinegar reduction

• 1 cup of spinach

Instructions - Crust

• Pre heat the oven to 180 C

• Mix all ingredients

• Cover the bottom and sides of a baking sheet with the crust dough

• Bake for 15 min - until it is slightly brown

Instructions - Filler

• Pre heat to over to 200 C

• Bake the yam and beet for 20 min

• In a skillet sautee the onions and mushrooms with salt and balsamic vinegar reduction - about 5 min

• Add the yam and beet and let cook for 5 min

• Add the spinach and cook for another 5 min

• Whisk the eggs with the nutritional yeast

• Pour the egg mix over the crust and add the veggies.

• Add tomatoes

• Bake for 40 min