Vegetable Quiche

Serving amount: 6-8 portions
Soaking time of the cashew nuts: a few hours
Baking time: 30 min + 30 min
Durability: 5 days in the fridge in an airtight container

Any vegetable can be used for the quiche, for example: 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 whole wheat or whole spelt flour
75 ml olive oil or 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 soy drink
50 g cashew nuts, soaked for a few hours until softened
25 ml vinegar
15 g yeast flakes
10 g pressed garlic
5-10 g salt

Preparation of the quiche base

Preheat the oven to 180°C.
Mix all dry ingredients for the quiche base.
Then add the oil and water and knead until a flexible non sticky consistence.
form into a ball shape.
Roll out the dough to a 0,5 cm thick layer.
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).
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.
Bake for 10 min.

During baking the base, prepare the quiche filling.

Preparation of the quiche filling

Wash and cut the vegetables into bite size. Then mix with oil and salt and spread on a baking tray.
Let roast in the preheated oven (180°C) for about 30 minutes
Blend all he other ingredients together until a smooth and creamy mixture is obtained.
Now pour about a third of the cream on the quiche base. On top of it spread evenly about half of the baked vegetables.
Pour the rest of the cream and on top the rest of the vegetables.
Bake the quiche at 180°C for 20-25 minutes.
let is rest and cool down for about half an hour.
eat with joy!

Enjoy! 🙂