This is no normal quiche – the roasted nut aspect was inspired by a quiche I had many years ago whilst I was studying holistic medicine in college. The food served in-house was vegetarian – and delectable. This piece of work is a quiche filled with promising, extra delicious flavours for you to indulge in – they are all pretty healthy too, and of course they are vegan ! Ideal for picnics, but maybe not one for young children, because of the nuts. Serve it with a fresh red pepper, shredded carrot, cherry tomato and red onion salad, and I promise you a pretty memorable feast to relish !
INGREDIENTS FOR PASTRY
- ½ cup plain unbleached flour
- ½ cup wholemeal flour
- ¼ cup margarine (non-dairy)
- a pinch of salt
- cold water (around 2-3 tbsp)
Place all the ingredients (except for the water) into a food processor, and mix until the consistency resembles that of bread crumbs. Then transfer into a large mixing bowl, and slowly add the water whilst kneading the mixture with your hands until a ball is formed. Dust the ball with flour, then place it in a plastic bag and refrigerate for an hour or so. Next, dust a clean surface, roll the pastry according to the size (8” quiche or baking tray), place into your greased tray, and cut any extra edging off.
INGREDIENTS FOR FILLING
- 1 large leek, sliced
- 1 cup soya cream, or other non-dairy cream
- 3 tsp egg replacer (I use the Orgran make), combined with 1 tbsp water
- 1 cup coarsely cut vegan cheese of your choice (one that melts is a good idea, I used Redwoods vegan cheese)
- 1/2 cup soya milk
- a few basil leaves, roughly cut
- fine sea salt to taste
- ¾ cup raw whole cashew nuts
- 1 tsp nutmeg
After you have made the pastry, place in an greased foil tray (or other baking tray of your choice) large enough to serve around 4 portions, then add the leeks.
Now, in a medium sized bowl, add the egg substitute, salt and cream to the soya milk, and whisk gently until blended, then pour onto the leeks.
Finally, add the chopped vegan cheese evenly over the mixture together with the fresh chopped basil, and top with the cashew nuts, a small amount of salt and a drizzle of olive oil. As a last touch, sprinkle on the nutmeg.
Place in the oven for around 40 minutes until golden. Make sure that it is set before removing – keep an eye open, just in case it needs a little longer. Remove from oven, and allow to cool for a few minutes before cutting and serving. Also tastes great when served cold. Bon Appètit !
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
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