I am so proud of this one as I was a little scared of making crust. I got so excited about making quiche that I thought let’s do it properly and make my own vegan crust because, I don’t eat butter.
Crust: easy. Mix flour and vegetable spread, margarine or coconut oil. It has to be hard obviously. Add a pinch of salt. Mix it with your hand until your made a bowl of dough. Wrap in cling film and place it in refrigerator while you cook the filling of the quiche.
Quiche filling: any-thing-you-like ! I made mine with chopped onions, steamed broccolis, raw spinach and Chesney mushrooms all together quickly fried in a hot pan with olive oil.
Get the dough out of the fridge, spread it on a cleaned floured kitchen towel and roll it out ( I used the cold bottle of beer !)
Place it in a non-stock quiche dish and place in hot over for 10 min. ( 150 degrees )
Quiche mix ( to hold everything ): I used cashew cream ( 100g of organic cashews mixed with water and a pinch of salt 2 organic eggs, salt & pepper. I also sprinkled a little Parmesan 🙊
Spread the veggies onto the dish, add the mixture and bake for 30minutes or until it looks ready as I usually do. Once
You take it out, let is cool in order for everything to stand up on its on. Sometimes a quiche will fall appart when you try to cut it too soon ! Plus I don’t like eating a burning quiche, I like it warm !
Enjoy with a little oregano sauce or a light salad !
I will soon try a total vegan version of this quiche but I am undecided of what to use for the egg replacement, maybe Chia seeds as suggested by my good friend Vicky !
Stay tune and eat plants ✌🏻🌱