Epic Deep Crust Earthy Quiche – Pizza Style

This is a filling and delicious quiche.  I set myself up for trying to please both my partner and daughter – the one wanted a quiche and the other a pizza, and so this was born, whilst from my part I wanted a gluten-free base.

So, here it is, as rustic as they come, but you won’t regret it – the pizza flavours are really welcome and ever so more-ish. 

INGREDIENTS FOR THE CRUST
1 cup pecan nuts or walnuts nuts
1 cup of raw almonds
1 cup gluten free rolled oats
3 heaped Tbsp non-dairy butter
cold water

METHOD FOR THE CRUST

Place the dried ingredients in your food processor, and process until you have a coarse flour.

Next, add your vegan butter, and process until crumbs form.  Then add a little water (room temperature) – a little at a time, until it forms a ball. 

Take the ball out, no need to roll.  Place in a pre-greased quiche tray – about 10 inches in diameter, now place the ball in the centre of your quiche tray, and with the balls of your hands begin to press it down and around the base, and across the sides, evening it out as best you can.  

INGREDIENTS FOR TOMATO & BELL PEPPER SAUCE
3 tomatoes chopped
½ a red bell pepper, chopped
1 Tbsp extra virgin olive oil
salt to taste
1 clove raw garlic
½ tsp oregano

METHOD FOR THE TOMATO & BELL PEPPER SAUCE

Process the filling until smooth, and place on the heat for half an hour, stirring every now and then, until it nicely thickens.  Set it aside until it cools.

INGREDIENTS FOR THE FILLING
290g non-gmo tofu, first drain well and dry with some kitchen towel
½ cup pre-soaked cashew nuts
1 Tbsp cornstarch/cornflour
1½ Tbsp nutritional yeast
1½ cups grated vegan mozzarella
½ cup soya milk, or other non sweetened plant based milk
½ tsp salt

EXTRAS
2 spring onions, chopped
freshly chopped parsley 
extra grated vegan cheese 

METHOD FOR THE FILLING

Place all the ingredients, except for the chopped spring onions, in a food processor and process until smooth, then pour onto the quiche dough.

Next, using a tablespoon add the tomato sauce around the top of the cheese sauce, covering the surface, and then with a toothpick or wooden kebab stick, make circles by swirling the point of the stick on the surface to create a marbling effect) with the tomato sauce in order to create a marble type effect.  Please don’t fret about this step, just do it as best you can, there is no right or wrong way.

Garnish with the chopped onions and some grated cheese before popping into the oven.

Place in a preheated oven 200°C/390°F for 40 mins, but as ovens tend to differ from one another, then it’s best to use your eyes.  Finish off placing under the grill to golden it up, and just before serving drizzle on some olive oil and garnish with freshly chopped parsley.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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4 Comments

  1. Wow.. The photos are so professionally taken.. Making your recepies more tempting Miriam xx

     
  2. Hi Marie, thanks for your comment on my photography – always trying to depict the dish in hand, hope you make and enjoy it too !

     
  3. i can’t wait to make this but as we are not gf with shortcrust or maybe a filo pastry base xx

     
  4. Hi Puja, you may use any base you wish for this recipe. Hope you make and enjoy it !

     

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