Very Veggie Quiche (Gluten Free and Vegan)

Ingredients

• 4 carrots, peeled, and grated
• 1 sweet potato, grated
• 1 large or 2 small zucchini, grated
• 1 cup dry lentils, cooked in 3 cups of vegetable stock
• 2 cloves garlic, minced
• 1/4 large sweet onion, chopped
• 2 tbs olive oil
• rosemary
• thyme
• sea salt and black pepper

Over medium low heat, add the olive oil to a large saute pan and lightly brown the garlic and onion. Add the carrots. Sprinkle lightly with thyme (about 1/4 tsp) and rosemary, sea salt and pepper. Saute for 2-3 minutes. While carrots are sautéing, lightly mash the lentils. Spray a 9 inch pyrex with non stick spray and line the lentils as the bottom layer of the quiche. When carrots are done sauteing, add the carrots as the next layer. Try to smooth it out as best as you can. Spray the saute pan with olive oil and follow the same steps, lighting sauteing and seasoning the zucchini, same as the carrots. Add that as the next layer, on top of the carrots. Lastly saute and season the sweet potatoes, cooking for 3-4 minutes and then adding as the final layer before the crust.

Crust

Ingredients

• 1 cup brown rice flour
• 3 tsp almond milk (I used vanilla, unsweetened)
• 1 tbsp olive oil
• 1/2 tsp salt
• 8-10 tsp chilled water

Preheat oven to 350 degrees. In a medium sized mixing bowl add the flour and the salt. Next add the almond milk and olive oil. Mix together. It will be crumbly. Add the water to the flour mixture 3 tsp at a time. Start to knead with your hands until all water is added. The mixture will be slightly crumbly and light. Take pieces of mixture, flatten them in your hand and layer over top of quiche. It will not be perfect, but it will be tasty! Line as much as the top as possible. Baked uncovered for 40 minutes. Let cool for 5 minutes before cutting and serving.