SPIRAL VEGGIE QUICHE
SERVES 10
KEEP ON TRACK (per serving)
FOR THE PASTRY
• 100 g almond flour
• 40 g coconut flour
• 10 ml (2 tsp) gelatine powder
• 2.5 ml (½ tsp) salt
• 110 g butter, chilled and cubed
• 30 g medium-fat cream cheese, softened
• 1 egg, beaten lightly
• 15 ml (1 tbsp) apple cider vinegar
FOR THE FILLING
• 2 baby marrows, trimmed and sliced into thin ribbons
• 1 brinjal, halved and sliced thinly
• 200 g crème fraîche
• 160 ml cream
• 70 g Cheddar, grated
• 4 eggs
• 10 g chives, chopped
• grated zest of 1 lemon • 1 red onion, halved and sliced thinly
• fresh basil, to serve
1. TO MAKE THE PASTRY: Combine all the pastry ingredients in the bowl of a food processor and pulse a few times until the mixture comes together in a ball of dough. Do not overmix it. Turn the dough out onto a sheet of baking paper, knead it lightly to make sure the butter is evenly distributed, and flatten it into a disc. Wrap it in the baking paper and place in the fridge to chill.
Roll the pastry between two sheets of baking paper to a thickness of about 3 mm. Remove the top layer of baking paper and
