Quiche sin huevo con base de tortilla

Ingredientes

• 1 tablespoon (14 g) olive or vegetable oil
• 2 scallions / green onion, chopped ((spring onion))
• 1/2 cup (75 g) red bell peppers, diced
• 15 oz (440 g) canned chickpeas, drained ((also called garbanzo beans))
• 1/4 cup (35 g) pitted olives, quartered ((black Kalamata or any preferred))
• 1/3 cup (50 g) sun-dried tomatoes, chopped ( (see note 1 for alternative))
• 2 cups (60 g) baby spinach ((roughly chopped or whole leaf))
• 8 oz / 1 cup (226 g) cream cheese ((at room temperature))
• 1/2 cup (120 g) heavy cream (whipping cream)
• 1 tsp garlic powder ((or 2 cloves crushed garlic))
• 1/2 tsp onion powder ((optional))
• 1 tsp salt
• 1/4 cup (28 g) cornstarch (known as cornflour in the UK) ((see note 2 for measuring tips))
• 2 large tortillas (store bought or homemade) ((slightly warmed))

Preparación

1. 1

   --- Cook the Vegetables ---

2. 2

   Heat oil in a pan over medium heat. Add the chopped scallions (green onions) and red bell peppers. Cook for 5 minutes until softened.

3. 3

   Add drained chickpeas, olives, and sun-dried tomatoes. Cook for 8-10 minutes, stirring occasionally.

4. 4

   Add spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool for 5-10 minutes.

5. 5

   --- Make the Cream Cheese Mixture ---

6. 6

   In a mixing bowl, combine the cream cheese and heavy cream (it doesn't need to be perfectly smooth, just combined)

7. 7

   Stir in garlic powder, onion powder (if using), and salt. Mix until combined.

8. 8

   Add the cornstarch last, stirring gently for 5-10 seconds to prevent clumping. (See note 3 for why this step matters.)

9. 9

   --- Combine vegetable and cream cheese mixture ---

10. 10

    Add the cream cheese mixture to the cooled vegetables. Stir to combine.

11. 11

    --- Assemble ---

12. 12

    Preheat the oven to 356°F (180°C) or 320°F (160°C fan). Line an 8 inch (20cm) baking pan or pie dish with parchment paper

13. 13

    Warm the tortillas (5 seconds per side on the stovetop or 10-15 seconds in the microwave) to make more pliable and prevent cracking.

14. 14

    Press warmed store bought or homemade tortillas into the baking pan, covering the bottom and sides.

15. 15

    Pour the combined vegetable cream cheese mixture into the tortilla base.

16. 16

    --- Bake ---

17. 17

    Bake for 30-35 minutes until the top is golden and set.

18. 18

    If the quiche is browning too quickly, cover it loosely with foil halfway through baking. Make sure the foil doesn't touch the surface of the quiche. Remove the foil 10 minutes before the quiche is done

19. 19

    The quiche is ready when there’s no wobble in the center when shaken.

20. 20

    --- Cool before slicing ---

21. 21

    Let cool for at least 15 minutes before slicing.

22. 22

    For cleaner (neater) slices, let it cool completely or refrigerate before cutting.

23. 23

    --- Storage and reheating ---

24. 24

    Fridge: Store in an airtight container for 3-4 days.

25. 25

    Reheat: Microwave for 30-60 seconds or bake at 350°F (175°C) for 15-20 minutes (cover with foil, then uncover for the last 10 minutes).

26. 26

    Not recommended for freezing: Freezing can affect the texture of the crust and filling, making the crust soggy and the filling watery when reheated.

27. 27

    Combine vegetable and cream cheese mixture