VEGAN CASHEW QUICHE
Updated: Jun 6, 2022
The perfect quiche is creamy and soft with textural contrast from the crust and vegetables and this quiche really doesn't disappoint.
PASTRY INGREDIENTS 100g ground almonds 100g gluten free oats, ground into flour
100g ground linseed 1 tsp fine sea salt 70g virgin rapeseed oil 115g water 1/2tsp salt
FILLING INGREDIENTS 150g cashew nuts, lightly toasted
450g water 5g onion powder 5g nutritional yeast 5g salt 50g gram flour 70g virgin rapeseed or olive oil + extra for brushing 1 bunch of asparagus, hard stems trimmed off
1. Preheat oven to 170C/150Fan/Gas3 and lightly grease a round 25cm quiche tin.
Grind the almonds, oats and linseeds separately in a food processor or a blender. Mix together in equal parts in a large mixing bowl. Add wet ingredients and mix together using a fork, as the mixture will be too sticky. Let it rest for 5 minutes.
Crumble the dough evenly over the base of the quiche tin. Starting from the centre of the tin, press the mixture evenly into the tin, working your way outward and up the sides of the tin. Prick the pastry case so that air can escape. Place the tin into the fridge for 10 minutes.
Next, bake the pastry case at 170 ̊c for 15-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase the oven temperature to 180 ̊c.
Blend all the filling ingredients together, except for the asparagus, until smooth and creamy. Check the consistency and adjust seasoning, adding splashes of almond milk, lemon juice and salt if necessary.
Meanwhile trim the tough base off the asparagus.
Spread the custard filling over the ready tart case and arrange asparagus on top. Arrange the asparagus on top of the custard and place the quiche into the oven.
Bake the quiche, uncovered, at 180C for 20-30 minutes, until the quiche is just set and has a golden colour.
For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.
This recipe is adapted from Anton Petrov
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