This colorful pie is perfect for any summer occasion! The crust is made of quinoa and chickpeas. Perfectly crunchy and savory together with the creamy vegetables. Wonderful with flavors of rosemary, sun dried tomatoes, garlic and olives reminding me of the Mediterranean. Enjoy as it is or why not with a glass of ice cold white wine.
2.5 dl dry/uncooked quinoa (will be 6.5 dl when cooked)
2.5 dl chickpea flour
3 tbsp melted coconut oil (refined, no flavor)
1/2 tsp salt
1 yellow onion
1 bell pepper
125 g mushrooms
1/2 dl chopped sun dried tomatoes
8 cocktail tomatoes
1 dl black olives
1 handful of baby spinach
2 cloves of garlic
3 fresh rosemary twigs (only the leaves)
2 dl organic oat cream
1 tbsp olive oil
Nutritional yeast (optional)
1. Boil quinoa according to the instructions on the package. Preheat the oven to 175°C.
2. Once the quinoa is cooked, mix all ingredients for the crust in a food processor.
3. Grease baking tin with coconut oil.
4. Pour the quinoa mixture into the baking tin and press it onto the bottom and sides of the baking tin to form a crust.
5. Pre-bake the crust 10 minutes on 175 °C.
1. Chop zucchini, aubergine, yellow onion, bell pepper, mushrooms and sun dried tomatoes, olives into small pieces. Finely chop the garlic and fresh rosemary. Put everything into a pan.
2. Gently fry for 5 minutes in a little bit of olive oil. Just enough to give the vegetables a bit of color.
3. Add oat cream, tomatoes and baby spinach and let it cook down until most liquid has reduced. It will only take a few minutes.
4. Add everything into the pie crust and bake in the oven 30 minutes on 200°C.
5. When done, gently remove the baking tin and sprinkle some nutritional yeast on top.