Moist and nutrition rich vegetable quiche suitable for picnic and brunch or take away lunch.
Made in 28 cm diameter pie dish, serves 10 portions.
Total preparation time 1 hour.
Gluten free crust
200g boiled potatos
120g oat flour
½ teaspoon salt
1 garlic glove
200g feta cheese
3 tea spoons thyme and mint spice
pinch of black pepper
pinch of salt
Smash the potatoes with fork.
Mix other crust ingredients with potatoes.
Spread and press the crust filling to the oiled pie tin.
Stitch the crust with fork.
Cut the vegetables, crumble the feta and mix all the filling ingredients in a bowl.
Pour the filling on top of the crust.
Bake in the oven for about 40 minutes or until the surface is golden.