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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
Details
Servings 1
Preparation time 30mins
Cooking time 90mins
Adapted from gluten-free-vegan-girl.com
Preparation
Step 1
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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