Gluten and dairy free chickpea mini quiche recipe + a bit of story about me

As some of you know me and my boyfriend Alessio run an Italian food blog, Alessio is Italian, I’m Romanian but I grew up in Italy from age 15 until 24 (now 29). Italy is and will always be my home, it’s where my best memories happened and it’s the country that changed my life when I moved there from Romania.


We moved to Canada tho about 4 years ago because unfortunately things are not that pretty in Italy, the economy is not the best there right now, if you live there you know what I mean.

So long story short, me and Alessio have an online business together, we make weekly video recipes and we also host a live cooking show every Sunday on our Facebook page. 

It’s not just a simple food blog, we basically make video recipes for people who follow the blood type diet. I’m not gonna explain here what kind of diet it is (it’s more a lifestyle than diet) but you can check here for more details.

We both have followed this type of diet/lifestyle since 2012 with positive results on our body and overall health. About 2 years ago we decided we wanted to create something that could help people who follow this diet, which is not so popular, it has a very small niche in Italy thanks to Piero Mozzi who is an Italian doctor and it’s the one who basically introduced people to this way of eating. 


The basics of the diet is eliminating wheat (so everything that contains gluten), dairy (so no milk and no cheese) and also pork. But that’s not it.. besides eliminating all this every blood type is compatible with certain foods, for example blood type 0 can eat red meat while blood type A cannot. And it’s also important to pay attention on what foods you eat on the same plate, like for example foods with a lot of starch (potatoes, rice and so on) don’t go very well with sugars, fruit, legumes (beans), because this combination creates bloating, flatulence and more digestive problems in the long term.

Again, there’s more to it and mine is just a “bad” summary. For all the details and the why read more here.


When we first started in 2012 it was hard for us to figure out what to eat, we didn’t really know how to switch to a gluten and dairy free diet, what kind of recipes we could make and so on. The main reason we started this diet was to get rid of fatigue, bloating, occasional heartburn, hair loss (me). Crohn’s disease and psoriasis (Alessio, my boyfriend). And we did get rid of these problems.

Occasionally, now, I still have my cheat days when I really crave something and I can definitely tell that my body notices the difference when I eat something i shouldn’t. Especially my hair, I’ve suffered from hair loss since I was little. It’s gotten better but i know when I eat bad foods, especially sugar, wheat, dairy, my hair doesn’t like it.

So in about 2 years we’ve built this community around the blood type diet. There’s a science behind cooking without gluten and dairy. I’ve written 2 cookbooks with easy recipes, mostly Italian but totally re adapted and every week I try to come up with new ideas, some borrowed from the Italian culture and some developed by me.


Funny thing is I began taking food pictures when we started this video recipes project in 2016 because someone had to take the pictures for our Facebook page. I was always interested in photography in general like fine art photography, portraits but I never thought I would develop this passion into an actual project.

In case you are wondering what else I do in life, I do have a full time job in a grocery store besides my food photography side project and the video recipes in Italian.

I am also a singer and songwriter, I used to be a trance vocalist, sang in rock bands as well (yes I’m also a metal lover at heart) although I kind of abandoned singing because there’s only that much I can do in a day, maybe one day I will return because that used to be my main passion and the most fulfilling one.

So I just wanted to briefly talk a bit about myself and what I do because I don’t usually do it, I tend to be a little shy and keep everything to myself. I hope you enjoyed knowing more about me!

I’m also sharing a recipe for these gluten and dairy free Chickpea Mini Quiche that I think they’re a delicious appetizer for pretty much any occasion.



Ingredients for the dough:

340 g chickpea flour

120 g water

50 g olive oil

1 pinch Salt 


For the filling:

4 uova

15 g fresh spinach chopped

1 small onion

140 g almond or soy milk

Fresh basil



Preheat the oven at 350.

Grease a 12-hole, round-based muffin tin.

Finely chop the onions and cook them in hot oil in a large skillet over medium-high heat, stirring often, until onions are caramel coloured. Set aside.

Make the dough:

In a bowl combine the chickpea flour , water, oil and salt. 

Stir well then knead dough until smooth, adding more flour if dough is very sticky.

Cut the dough in half. Roll each half (don’t roll it too thin, at about 5 mm thickness) on a parchment paper sheet.

Using a 10cm-round cutter, cut 12 rounds from dough.

Press the rounds into a greased muffin tin. Use a fork to poke holes in each round. This will prevent the dough from rising in the oven.

Bake the rounds for about 9 minutes.

Make the filling:

Whisk eggs, almond or soy milk, cooked onions, chopped spinach and salt. Pour mixture into the rounds. Bake again for about 15-20 minutes or until golden and set. Garnish with fresh basil and serve.