Spinach quiche in chick peas crust

If you like quiche, this is an interesting alternative with a healthier crust than the usual one, and a good alternative for those who have wheat intolerance.

To make the dough:

This is the asiest ever to make a pie crust.

You’ll need: 2 cups chick peas flour

1 cup rice or barely or oat or whole wheat flour

1-2  cup olive oil

some salt

Place the flours directly into the pan in which you plan to bake the crust. Pour over half cup olive oil and mix. Your aim is to make a dough that hold together, is not too crumbly but not too greasy either. Keep adding oil until the dough is the right consistency. Spread it evenly in the pan, press it with your finger on the botton and the edges as well.

Bake the crust on medium heat for about 10 minutes, till it’s dry and a bit darker, but not fully baked.

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To make the filling you’ll need:

a pack of spinach

4 eggs

1 small pack shredded cheese

parsley

1 small onion chopped

3-4 cloves garlic chopped

one ingredient of your choice or you can skip this completely: 1 small chopped eggplant, a few mushrooms, chopped carrots or chopped cauliflower florets.

Mix all the ingredients without the cheese and the eggs.

Place the veggies in the pan over the half baked crust.

Beat the eggs in a bowl with the shredded cheese and pepper and spices.

Pour it over the veggies and bake it for about 20 minutes more or until the top is golden brown and the inside baked.

Serve warm, with a fresh salad.

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