Vegan Quiche (Gluten-Free)

Pie

Photo by Mirjam J.

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

1

x 9" pie

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

1

servings

Ingredients

  • For the crust:

  • 2 1/4

    cups raw cashews

  • 3/4

    cup brown rice flour

  • 4 - 6

    tbsp. water

  • 1/2

    tsp. salt (omit for healthier version)

  • For the filling:

  • 350

    grams extra firm & silken tofu

  • 3/4

    cup raw cashews

  • 3/4

    cup plant-based milk

  • 2-3

    garlic cloves

  • 2

    tbsp. nutritional yeast

  • 3

    tbsp. cornstarch

  • 1

    tbsp. vegan low-sodium vegetable broth powder

  • 1/2

    tsp. freshly ground black pepper

  • 1/2

    tsp. Dijon mustard

  • 1/2

    tsp. salt (omit for healthier version)

  • Other ingredients:

  • 1/2

    cup white onion, chopped

  • 1

    cup chopped leek (roughly 1 small leek)

  • 1 1/2

    cups chopped mushrooms

  • 1

    sweet pointed red pepper, chopped (optional)

  • fresh herbs, for garnish

Directions

1. Start by making the crust. This is done by placing the cashews in a food processor and pulse until you have a fine flour. Add the remaining ingredients and run until you have a dough that you can shape into a ball without it sticking to your hands. 2. Press the dough into a 9″ pie pan, making sure the crust is relatively thick and even. Prick it thoroughly with a fork. Pre-bake crust at 400 degrees for 15-20 minutes, until slightly golden. 3. While the crust is baking, make the filling. Place all the ingredients for the filling in a food processor and blend until smooth. Gradually add additional amounts of the seasoning whilst tasting if necessary. 4. Chop up the vegetables. Heat up a small non-stick saucepan and water sautee the onions, red pepper and mushrooms for a couple of minutes, until tender (or use a splash of low-sodium vegetable broth). Add in the leek and stir for a minute. Place vegetables in a bowl with filling and mix well. 5. Once the crust is finished baking, pour the filling into the crust and flatten it using a spatula. Drizzle a tablespoon of chopped leek on top of the quiche before putting it in the oven. Reduce oven temperature to 350 degrees and bake for 45-60 minutes, until set. Allow the quiche to cool for 10 minutes before serving.

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