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Dissolve the vegetable stock in boiling water and add in the curry powder, cook the rice in the stock until tender.
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Cook the carrots in boiling water until soft and same with the peas
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Once everything in cooked, mix the peas, carrots, rice and chickpea dahl in a bowl.
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Beat the eggs and add to the chickpea mix.
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Put the mix in a quiche dish and bake in the oven for 25-30 mins on gas mark 5/190c.
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Check the egg is cooked all the way through, if unsure cut the quiche in half and put back in the oven for a little longer. It can be hard to tell if the egg is fully cooked.
Gluten Free Curry Quiche
Back to all recipes.A popular Slimming World favourite for none gluten free people using packet rice which isn't Coeliac safe, so we came up with a gluten free version made from scratch. If you like curry, you will like it put in a quiche! It's not only for Slimming Worlders though, it is perfect for anyone and really easy to make.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 40 Mins
- This recipe makes Serves 4
This recipe contains:
- Egg
Method
Nutritional Information (Per slice)
Cals
Calories
226
Carbs
22g
Fibre
2g
Fat
8g
Sugar
4g
Protein
11g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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