Asparagus and Leek Quiche

This quiche recipe doesn’t use gluten, and you can make it nut-free by replacing the cashews with sunflower seeds. It’s a great springtime meal because it’s full of asparagus, leeks, and mushrooms.

4 Servings

Ingredients

For the crust:

270g (9.5oz) oats

½ tsp sea salt

3 tbsp arrowroot powder

75g (2.6oz) coconut oil, chilled (or vegan butter)

 60ml (2fl oz) water, chilled

For the filling:

 50g (1.7oz) cashews

35g (1.2oz) sunflower seeds

3 tbsp nutritional yeast

2 tbsp chickpea flour

2 tsp apple cider vinegar

½ tsp sea salt

80ml (2.7fl oz) boiling water

For the vegetables:

16 spears of asparagus (cut about a quarter of these spears into 1-inch pieces, and set the rest aside)

12 small leek, cut into thin slices

4 small crimini or chestnut mushrooms that have been chopped up

1 clove of crushed garlic

How to prepare it

Set the oven to 175°C/350°F/Gas 4 and turn it on. Put a big bowl in the fridge to chill.

Put parchment paper on the bottom of a 9-inch quiche pan. Grease the sides with a little coconut oil.

Blend the oats on high in a high-speed blender until they become a smooth flour (about 30 seconds). Mix the flour until it is as fine as it can be.

Add oat flour, sea salt, and arrowroot to your large bowl. Use a metal spoon to mix the ingredients together.

Take the hardened coconut oil out of the fridge and quickly rub it with your hands into the flour mixture until it looks like fine breadcrumbs. We do this quickly so that the oil doesn’t melt too much.

Mix the water well with a metal spoon in a bowl. Quickly form the mixture into a ball of dough with your hands.

Put a sheet of parchment paper on a flat surface and put the dough on top. Cover it with another sheet of parchment paper.

Roll out the dough with a rolling pin until it is about an inch wider on all sides than your pie dish and about 6mm thick.

Take off the top layer of parchment paper and put the quiche pan on top of the pastry, upside down. Flip quickly but gently so the pastry is on top of the pan. Be careful, because this part can fall apart. Don’t worry if the pastry breaks. You should be able to fix it in the next step.

Take off the last piece of parchment paper and gently press the pastry into the pie dish, making sure it goes all the way to the corners. If there are any cracks, you can fill them with extra dough from the edge.

Cut the pastry around the edge of the dish with a flat knife to make a nice, clean crust. You will probably have a little extra, which you can use however you like.

Bake the crust for 20 minutes, or until it feels solid and starts to pull away from the pan (but before it turns golden).

Take it out and let it cool for 10 minutes in the pie dish.

While the crust is still baking, put all of the ingredients for the filling into a high-speed blender and blend until the mixture is completely smooth. Put away.

Add the chopped asparagus spears (keep the whole ones for later), mushrooms, and leek to a small frying pan with 1 tablespoon of water. Cook for 5 minutes, stirring constantly until the vegetables are tender (the water will act like oil and stop the vegetables from sticking).

Add the garlic and cook for 2 minutes more. Take off the heat.

Spread the filling made from cashew cream evenly over the quiche crust.

Pour the cooked vegetables on top and stir them gently into the cream until most of them are covered.

Spread the rest of the asparagus spears on top of the quiche, cutting them as needed to fit the pan (you can poke trimmed offcuts into quiche filling to cook).

Bake in the oven for 20 minutes, or until the asparagus spears look done and the crust is starting to turn brown.

Take it out of the pan and let it sit there for 5 to 10 minutes before slicing and serving.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

3 basic techniques for great vegan skin
Vegetable soup with grits
Nestlé is Launching a New Plant-Based Pea Milk
Things That Can Happen When You Go Vegan
The NHS Recommends Meat and Dairy for COVID-19 Recovery: Why they are Wrong
YOU MIGHT ALSO LIKE
What are the advantages of consuming rice?
Rice is ubiquitous. There are billions of people who adore and consume it every day. Here are...
Beyond Imitation: Embracing the Abundance of Plant-Based Cuisine
The rise of plant-based alternatives to animal products has been a welcome development for...
Now is the time to stop using cashmere
Cashmere has a reputation for being an exceptionally comfortable material. Because of its fine...
A Guide to Making Any Pie Vegan
Baking a cake is a skill that can be learned by anyone. For the barest minimum, a prepackaged...
Beyond the Beyond Meat: Why Plant-Based Options Are Here to Stay
In our previous article, we explored the rise of fake meat alternatives and questioned whether...
Does Consuming Meat Contribute to Greater Muscle Growth Than Eating Plant-Based Foods?
According to the findings of a recent study that appeared in the Journal of Nutrition, vegan...