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.
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.
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.