New Recipe – Mini-Quiches and Quiche-Pizza “Florentine Style”

They say that Catharina de Medici, as Henri II´s wife Queen of France, loved spinach so much that she wanted always eating it and being it in every savoury meal. The chefs she brought from Tuscany to France were anxious creating dishes for her that contained spinach. Then it became used in France to name the new dishes Florentine style.


I found the recipe for this “pâte brisée” (= crust) on a French blog and thought it must be a very good base for something with vegetables and spinach (I love spinach as Catharina de Medici did). First I made the mini-quiches as primers and on the next day, there was much dough left, I made a pizza of it. The dough alone is surprisingly tasty. The different fillings make the dish a chef cook thing.

  • Ingredients Crust (serves 6 – 8 )

  • ¼ cup oats
  • ¼ cup buckwheat grains
  • ¼ cup walnuts (or cashews if you are allergic)
  • 2-3 tbsp pumpkinseed butter
  • 1 tbsp ground flax seeds
  • dried oregano and thyme
  • salt, pepper
  • 1 tbsp melted coconut oil
  • 2-3 tbsp cold water

Mix oats, buckwheat grains, walnuts, pumpkinseed butter, flax seed, oregano, thyme, salt and pepper in a food processor – either pulse or choose the button (making meal).

Put into a bowl, add the melted coconout oil and the water. Mix well until you get a sticky dough that holds together. Allow to cool in the fridge for at least 30 minutes.


Preheat oven to 180° C.

Fill forms (muffin or pan – layered with parchment paper) with the dough and press firmly. It shouldn´t be higher than 5-8 mm. Bake for 10 minutes. Take out and set aside.

  • Filling I and II

  • ½ of an onion
  • 1 garlic clove
  • 100 g champignons
  • 100 g spinach (fresh or frozen)
  • 60 g peas
  • salt, pepper
  • Filling I: Mini-Quiches
  • 150 ml oatmilk cuisine (or other plant milk)
  • ground turmeric
  • ground nutmeg
  • 1 tbsp corn starch
  • chive, sunflower seeds


  • Filling II: Quiche-Pizza
  • 200-300 ml tomato sauce (jarred – must be organic)
  • 20 g vegan cheese (must be organic! – not to be taken for cheese analogues, vegan cheese is made of nuts, you can make it yourself, there are many recipes on Internet)

Filling I and filling II

Cut onion and garlic and stir-fry in a pan. Add sliced champignons, spinach and peas and let cook for 3-5 minutes. Salt, pepper.

Filling I Mini-Quiches: In a bowl mix oat milk, ground turmeric, ground nutmeg and corn starch. Salt, pepper. Pour over vegetables. Boil once and let simmer for 10-15 minutes. Set aside.

Filling II Quiche-Pizza: Pour tomato sauce onto the vegetables in the pan, boil once and let simmer for about 20 minutes. Set aside.


Filling I and II

Take the crust out of the oven. Put the filling on it. The sauces should be thickened by boiling. Spread sunflower seeds and chive onto the Mini-Quiches and grated vegan cheese onto the Quiche-Pizza.

Put into the oven and bake: the Mini-Quiches for about 20-25 minutes at 180° C, the Quiche-Pizza for 10-15 minutes at 190° C (with fan).

Serve with salad. The Mini-Quiches are very delicious, the Quiche-Pizza is irresistible!

Post a Comment