Broccoli and herbs vegan quiche

I made this gorgeous vegan quiche for a work-family picnic and it was a delicious hit. The crust turned out crunchy and crumbly (all thanks to chickpeas!) and the filling is a creamy, veggie loaded beautiful thing.

It is very easy to put together, though it takes a bit of oven time as you need to bake the crust first, then let it cool a little, then add the filling and finish cooking it. Besides that, it’s easy peasy and speaking of…peas would be a delicious addition to it.

This quiche is beautiful with a fresh side salad or to take to a picnic as a snack.

Broccoli and herbs quiche

Ingredients for the base
  • 1 cup chickpea flour
  • 1 cup millet or buckwheat flour
  • 1 TBSP italian mixed dry herbs
  • 1/3 tsp salt
  • pepper to taste
  • 1/8 cup olive oil
  • 1/2 cup water
Ingredients for the filling
  • the florets of a bunch of broccoli, chopped small
  • 1 carrot, diced
  • 1 handful of fresh parsley, chopped
  • 1 garlic clove, grated
  • 1 TBSP apple cider vinegar
  • 2 TBSP nutritional yeast
  • 1/3 tsp salt
  • pepper to taste
  • 1 cup cashews
  • 3 TBSP tahini
  • 1 TBSP mustard
  • 1 cup water

Steps:

  1. Add all the ingredients for the base to a bowl and mix together to form a dough.
  2. Press the dough into a pan brushed with a bit of olive oil. Make sure you press it on the base and a little on the sides.
  3. Bake the base at 200C for 15 minutes. Then remove from the oven and allow it to cool a little (about 10 minutes).
  4. In the meantime, add the following to a blender:  cashews, parsley, garlic, vinegar, nutritional yeast, salt and pepper, tahini and mustard. Blend to make a sauce.
  5. Add the sauce to a bowl. Add the veggies to the bowl as well.
  6. Scoop the filling on top of the base and level it flat.
  7. Bake the quiche at 200C for 35 minutes, then at 220 for another 10 minutes.
  8. Remove from the oven and allow it to cool before removing it from the pan (it is HOT).
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