Vegan Mediterranean-style quiche

Ingredients for 1 servings:

• 1 package of pizza dough (Lizza dough sheet, low carb, gluten-free)
• e.g. olive oil
• e.g. olive oil
• ½ onion(s)
• 1 clove(s) garlic
• 1 m.-large eggplant(s)
• 1 m.-large zucchini
• 1 tomato(s)
• 1 m.-large bell pepper(s), red
• e.g. salt and pepper
• oregano
• basil
• Thyme
• Paprika powder
• 10 g yeast flakes
• 65 g chickpea flour
• 130 ml water
• ½ tsp Kala Namak
• pepper
• turmeric

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

low carb, gluten-free, with Lizza dough sheets

Preheat the oven to 200 degrees Celsius. Place the base of the tart tin on the Lizza pastry sheet and cut to size with a knife. Line the base of the tart tin with baking paper and place the pastry sheet on top. Then prick it several times with a fork and brush it with oil. Cut the remaining sheet into three equal-width strips and form the edge of the quiche, pressing the ends together. Pre-bake the quiche for 20 minutes. Wash and trim the vegetables and cut them into small cubes. Pour oil into a pan and sauté the vegetables with the onion and garlic clove. When the vegetables are tender, season to taste. Mix the chickpea flour with the nutritional yeast, kala namak salt, pepper and turmeric and stir in the water. Let stand for 15 minutes. Place the vegetables on the pre-baked quiche base, then spread the chickpea topping on top and fold in lightly. Bake for another 30 minutes at 200 degrees.