SPINACH AND MANGOLD QUICHE (GLUTEN-FREE)

Use a 22 cm. x 35 cm. pan. Vegetables

1 to 2 Tbsp. coconut oil

1 bunch of mangold, rinsed well

1 bunch of Turkish spinach or box of regular spinach, rinsed well and chopped

coarsely

5 stalks of scallions, chopped coarsely

Sea salt

Freshly ground black pepper

Olive oil

Filling

1 package (300 gr.) tofu, cut into large cubes

1 red onion, quartered

1 cup (150 gr.) chickpea flour (can be found in health and specialty stores) 1 heaping tsp. baking powder

1½ cups (375 ml.) non-dairy milk, with no added sugar or water

Sea salt

Freshly ground black pepper

¼ tsp. ground nutmeg

½ cup sliced almonds

Separate white parts of mangold from rest of leaves and chop both. Set aside. Heat two tablespoons of olive and coconut oil in a pan over a medium-high flame. When the oil is hot, add the scallions and white parts of the mangold. Cook for five minutes until soft. Add the mangold leaves and cook for another five minutes until soft. Add the spinach and cook for two to three minutes until leaves wilt. Season with salt and pepper. Adjust seasoning. Drain excessive liquid and let cool.

Using a food processor, blend tofu with red onion. Transfer to a bowl and then add chickpea flour, baking powder and water. Stir until smooth. If the mixture is too thick, you can add a little water. Season with salt, pepper and nutmeg. Mix well. Preheat oven to 180° and grease a pan with olive oil.

Add the spinach and mangold and mix well. Pour mixture into pan and sprinkle with almond slices. Bake for 40 minutes or until quiche is firm. Let cool for 15 minutes, so that quiche can set.