Lucy Di Marino

Broccoli, Leek and Mushroom Quiche

Oil free, grain free, gluten free, soy free, nut free, dairy free and egg free, this fluffy broccoli, leek and mushroom quiche is made from sunflower seeds for a crumbly shortcrust pastry and deliciously light filling. Perfect as a main meal with salad or steamed vegetables, it also makes a wonderful starter, side or snack.



• 110 ml water
• 170 g sunflower seeds
• 195 g tapioca flour


• 1 tsp Himalayan salt
• 1 tbsp garlic powder
• 40 ml lemon juice
• 50 g leek
• 60 g broccoli florets
• 90 g chestnut mushrooms
• 175 g sunflower seeds
• 470 ml water


To make the pastry, in a food processor or high speed blender process the tapioca with 110 g sunflower seeds into a flour and transfer to a bowl.

Blend the remaining 60 g sunflower seeds with 110 ml water until a smooth, thick cream has formed.

Add to the bowl and mix or knead together with the flour to create a dough. Roll out or press directly into a 25 cm flan dish. Bake at 180°C for 20 minutes.

To make the filling, blend the sunflower seeds and water into a completely smooth milk and set aside.

Slice the broccoli, leek and mushrooms, transfer to a bowl and dress with the garlic powder, salt and lemon juice. Mix well and allow to marinate for at least 10 minutes.

Once the pastry case has finished baking, mix the filling ingredients, pour into the base and bake at 180° for 30 minutes.

Eat within a few hours of baking so that the quiche remains golden.