Broccoli & Leek Protein Quiche


Pie crust:

1 cup almond meal,

1 cup oat flour,

2 tablespoon naturiga brown rice protein powder,

1 tsp sea salt,

2 tbsp walnut oil,

4 tbsp plant based milk.


1 tbsp coconut oil,

100 gr. leek, finely chopped,

100 gr. broccoli chopped,

1 cup peanut flour ( or hazelnut meal),

2 tbsp gluten free corn starch,

2 tbsp nutritional yeast,

1 tsp sea salt,

1 lemon juice,

1/4 cup plant based milk.


1. Preheat oven to 220 degrees. Pour a little bit walnut oil into the  large pie pan.

2. Stir all crust ingredients in a large bowl and blend until crumbly. Place the mixture into the pie pan and press it with your hands or a spoon. Set aside.

3. Place all filling ingredients in a food processor, mix on high until they are smooth. Pour the mixture onto the crust.  Flatten out it.

4. Bake for 30-35 minutes or until golden browned.

5.  Garnish with some broccoli, green onion, pink peppercorn and leek slices if desired.

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