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Vegan Quiche with Spicy Tomato Relish

Serves: 6

Time: 1 hour 15 mins 

Vegan | Dairy Free

We present to you a plant-based version of this homestyle classic – the quiche!  Perfect for any left over vegetables you may have in the fridge and a great way to get your 5 plus a day!

Recipe by @fooddesignstudio

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Ingredients
  • Quiche Crust Ingredients
  • 1 1/2 cups Flannerys OWN Spelt Flour
  • 80g non dairy butter
  • 1 flax egg (1 tablespoon flaxseed ground into a powder, mixed with 3 tablespoons water, place in the fridge for 15 mins to thicken)
  • Pinch of salt
  • Cocolife Coconut Oil Spray
  • Filling Ingredients
  • 1 cup Ceres Organics Besan (Chickpea) Flour
  • 2 1/2 cups water
  • 1 vegetable stock cube
  • 3 tablespoons Flannerys OWN Nutritional Yeast Flakes
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon himalayan sea salt
  • Handful cooked mushrooms, sliced as preferred
  • Handful cherry tomatoes, sliced as preferred
  • Handful kale, washed and chopped roughly
  • To Serve
  • Maleny Cuisine Spicy Tomato Relish

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Method
  1. In a large bowl, combine all of crust ingredients and use your hands to knead until a dough is formed. Roll the dough into a ball, wrap in cling wrap and place in the fridge for 2 hours or overnight.
  2. Preheat oven to 180 degrees bake.
  3. Roll the dough out into a large circle, large enough to fit into your pie or quiche dish.
  4. Spray the dish with the Coconut Oil Spray.
  5. Slowly lift the pasty and place it on-top of the quiche dish, pressing in and around the edges. Cut any overhanging edges off if you wish. Press a fork into the base of the dish 3 or 4 times and fill with rice or beans (to hold the pastry down whilst you blind bake).
  6. Place the dish in the oven and blind bake for 15 mins. Remove from the oven and discard the beans. Set aside whilst you make the filling.
  7. In a large bowl carefully whisk the chickpea flour and 1 cup of the water together. Set aside.
  8. In a large saucepan, add the final 1 and a 1/2 cups of water, stock cube, nutritional yeast, turmeric, himalayan salt and bring to the boil on a medium-high heat. When the liquid is at a boil, slowly pour in the chickpea mixture and stir continuously.
  9. Reduce the heat to a simmer and stir continuously for a further 3 minutes or until the mixture thickens and appears smooth. Remove from the heat and set aside.
  10. Add the cooked mushroom and kale and stir well, ensuring that every vegetable is evenly coated.
  11. Pour the filling into your quiche dish, level out along the top by smoothing over with a rubber ended spatula or large spoon. Grab your cherry tomatoes and push into the quiche to create a patter if you wish.
  12. Place back into the oven and bake for 40 minutes or until brown and cooked through.
  13. Allow to cool for 10 minutes and serve with Maleny Cuisine Spicy Tomato Relish.

 

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