Serving amount: 6-8 portions
Soaking time of the cashew nuts: 1 night
Baking time: 30 min + 20 min
Durability: 5 to 7 days in the fridge

Any vegetable can be used for the quiche, e.g. a mixture of peppers and zucchinis, sweet potatoes or leek with carrots. We recommend using seasonal vegetables.

Ingredients for the quiche base

150 ml water
300 g wholemeal spelt flour
75 ml rapeseed oil
25 g sesame, unpeeled
5 g oregano
5 g salt

Ingredients for the quiche filling

300 g vegetables
20 ml olive oil
5 g salt

50 ml water
300 g tofu (natural)
150 ml soydrink
50 g cashew nuts, soaked over night
25 ml brandy vinegar
15 g yeast flakes
5 g pressed garlic
5 g salt

Preparation of the quiche base

  1. Preheat the oven to 180°C.
  2. Mix all dry ingredients for the quiche base.
  3. Then add the oil and knead in order to get dough lumps.
  4. Now add the water and continue to knead until the dough is soft and does not stick to the hands. It is therefore easy to roll out.
  5. Roll out the dough to a 0,5 cm thick layer.
  6. Then spread the dough evenly in a regular springform pan (28 cm in diameter) so that two thirds of the edges are covered (approx. 3 cm high dough edge for the quiche).
  7. Use a fork to pierce several holes in the bottom of the dough so that the remaining air can escape, and there is no air hole underneath after baking.
  8. Bake for 10 min.

During baking the base, prepare the quiche filling.

Preparation of the quiche filling

  1. Wash and cut the vegetables. Then mix with oil and salt and spread on a baking tray.
  2. Let roast in the preheated oven (180°C) for ca. 20 min.
  3. Mix all other ingredients together with the soaked cashew nuts until a creamy mixture is obtained.
  4. Now mix the roasted vegetables with the tofu cream and spread in the springform pan.
  5. Bake the quiche at 180°C for 20-25 minutes.

Enjoy! 🙂

Article by Pauline Eberts
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