This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, also healthy.
INGREDIENTS FOR THE CRUST
2 cups walnuts
1 and a half cups of cornflakes or g/f equivalent
2 cups gluten free oats
2 Tbsp vegan margarine
a pinch of salt
METHOD FOR THE CRUST
1. Prepare a 12 inch quiche tray – grease it, and make the dough.
2. Place the dried ingredients in a food processor, and process until your mix looks like thick wholemeal flour.
3. Add the margarine until the texture binds together, whilst you continue to process.
4. Add a little bit of water every few seconds, until your mix forms a ball in your processor – then it’s ready.
5. With clean hands, remove the ball and press it onto the baking quiche tray, distributing it as evenly as you can (you do not need a rolling pin for this, let your hands and fingers do the job). Take care at the edges, and be sure to press down to form a nice, even base. Set aside to make the filling.
INGREDIENTS FOR FILLING
1 cup blanched almonds
1½ cups cashew nuts
1 Tbsp nutritional yeast
1 tsp salt (but adjust to taste)
1 cup grated vegan cheese of your choice
1 Tbsp cornstarch
2 cups unsweetened vegan milk of your choice
2 Tbsp freshly chopped parsley
1 small leek, finely chopped
2 cups broccoli florets (if using frozen as I did, be sure to thaw them first)
½ tsp sweet paprika
METHOD FOR THE FILLING
- Place all the ingredients in your food processor, and process until they form a rich thick mix
- Place the leek, parsley and broccoli florets on top of the dough
- Pour the nut and cheese mix all around the base of the vegetables in the dish
- Garnish with pepper, and a sprinkle of sweet paprika
- Pre-heat your oven to 180°C/355°F, place your quiche in the bottom of the oven, and cook for 20-25 minutes. Then place on the top, and cook for a further 5-10 minutes, finishing off with grilling or browning the top for 5 minutes or so, until golden. Remove from oven, and allow to rest for a few minutes before serving.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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suitable for vegans, vegetarians and meat-eaters alike
Hello, the dough literally crumbled after baking.. Like, can’t eat it without a plate cause it was a total mess. Do you know why? I’ve put a decent amount of margarine and olive oil.. Dont get it…
Emma hi there. It could well be it needed more water rather than more ‘grease’ – in saying that, it isn’t a normal crust/dough, so it will all the same be a little on the crumble side, but it can be cut and served easily into portions. Once you get the consistency right (water really matters), then you’ll be able to use this recipe and adapt it with other ingredients many times over.
Thanks for your answer. To be honest i probably have been kinda fooled by the final result of my dough. Because it looked fine, i didn’t thought adding more water was necessary. Look like i was wrong.
No problem Emma, I’m sure it’ll work out next time. There’s always a little ‘trial & error’ in the kitchen when uncertainty rears it’s face. Good luck and hope you enjoy the recipes on my blog ! Cheers.