If you’ve read other posts you may have noticed Kaisa and I actively avoiding wheat, rice, and corn in our recipes, as well as trying to source our ingredients from within the EU. With this recipe I wanted to explore gluteeniton quiche- and we’re in Finland- so potatoes happened.
Beware: the following recipe is deceptively easy and you will have approximately 7ish minutes of down time between chopping and baking. I recommend using this time to call your *insert loved one you don’t talk to enough.*
(Friendly reminder to keep thinking about ingredients sourcing, especially as we move into late autumn/winter and local produce becomes harder to come by. We have options! Don’t be discouraged!)
Ingredients from Knehtilä market:
- 3 baby potatoes
- 1/3 zucchini
- 3 eggs
- 2 cloves garlic
- ½ onion
Ingredients from Prisma:
- Handful parsley
- ½ cup oat milk
- 1/3 bell pepper
- salt + pepper
- olive oil
- Preheat oven to 175 c and drizzle olive oil across the bottom and sides of your small pie pan.
- Thinly slice baby potatoes and line pie pan to make the “crust.”
- Once preheated, bake potatoes for 15 minutes.
- While the crust bakes, chop onions, garlic, bell pepper, parsley and zucchini. Milk in a bowl with oat milk and 3 eggs. Add a dash of salt and pepper.
- After 15 minutes, carefully pour egg mixture over the crust and bake for another 25(ish) minutes.
Note: Baking time could be shorter or longer, depending on how thick you sliced your potatoes and how tall your pie pan is.
Second note: Best served over a conversation re: food system transformation and alternatives to the capitalist growth model with friends.