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Thursday, 16 June 2016

Vegan Quiche

Vegan, Wheat-free, Gluten-free, Yeast-free

Quiche is a savoury dish, mainly eaten cold.
It consists of a pastry base with a thick filling.
Quiches are usually thickened with eggs, but this is my vegan take on the traditional quiche. 
I wanted to make the filling with some of my favorite vegetables, flavoured with tikka curry spice.
Tikka is one of my favourite Indian flavours/spices and it works well incorporated into this Quiche recipe!
It's the perfect dish for lunch/dinner and even any event. 
This recipe is very versatile as you can change the vegetables to your liking and you can flavour the quiche to your own taste, weather that be mild or hot!!!
A tasty side to cool your mouth down would be my homemade mint & lemon dip-

Cooking time- 30 minutes
Preparation time- 15-20 minutes

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Ingredients for the Crust
-1 Cup of Buckwheat flour
-1 Cup of Plain Flour (I used Doves farm gluten free flour)
-1/2 Teaspoon of Baking Powder
-100g of water
-50g of Light olive oil
-1/2 Teaspoon of salt
-1 & 1/2 Tablespoons of dry coriander

Ingredients for the Quiche filling
-124g of silken tofu
-2 & 1/2 Teaspoons of tikka curry Powder
-1 Tablespoon of corn starch
-1 Tablespoon of tahini Paste
-1 can of of coconut milk
-1 large carrot (finely diced)
-Handful of fresh, baby spinach
-120gram of vegan sour cream
-2 Tablespoons of light olive oil
-6 baby corn (diced)
-1 white onion (diced)
-1/4 Teaspoon of chilli flakes
-1 red pepper (diced)
-1 orange pepper (diced)

-Pinch of salt to taste

Ingredients for the Sour Cream
-225g of cashew nuts
-200ml of water
-2 Teaspoons of apple cider vinegar
-1/2 Teaspoon of salt
-1/2 a of lemon(juice)

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
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To make the Sour Cream
Step 1- Place the soaked & drained cashew nuts into a food processor and whiz up until smooth.

Step 2- Add in the Lemon Juice, water, apple cider vinegar and salt.
Whiz up again until fully combined & silky smooth.
Step 3- Carefully pour the sour cream into a bowl or container and place into the fridge to thicken.
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To make the Crust
Pre-heat your oven to 180 degrees, Gas Mark 4

Step 1- In a large mixing bowl, combine the flour, salt, baking powder and dried coriander.
Mix with a wooden spoon until combined.
Step 2- Pour the water & oil into the dry mixture. Mix the dry & wet ingredients together with a wooden spoon.

Step 3- With clean hands, kneed until the mixture forms a dough.
If your mixture is too dry, add in water until you can form it into a ball. Mine took 10 teaspoons of Water.
Step 4- Wrap the dough in some cling-film and place into the fridge for 25 minutes.

Step 5- After 25 minutes, lightly dust some flour on to a clean worktop and begin to roll out the dough to the size of your flan case/tin.
Step 6- Smear a thin layer of vegan margarine or butter around the flan case. 
This prevents the base from sticking to the pan.

Step 7- Prick the base with a fork then place the crust into the oven and cook for 5 minutes, until golden.
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To prepare the Tikka Quiche filling
Step 1- In a large wok, heat up the oil on a medium heat.

Step 2- Add in the onions and cook for 2-4 minutes.
Step 3- Add in the peppers, carrot, spinach and baby corn and stir fry for 5-10 minutes, until the vegetables begin to golden in colour.
Step 4- Sprinkle in the tikka powder and fully coat & combine.
Step 5- Turn off the heat & set aside.

Step 6- In a food processor, whiz up the tofu, sour cream, coconut milk, tahini paste, salt and cornstarch until smooth & stir using a wooden spoon.
Step 7- Combine the tofu mixture with the cooked veggies.

Step 8- Carefully pour the mixture into the part-baked crust and even out using a spoon.
I sprinkled some chilli flakes & pepper over the top for a added kick!
Step 9- Bake the quiche for 20-35 minutes until the quiche is crusty & golden.
The colour will darken when cooking, and will end up a lovely golden/orange colour! 
The cooking process really helps to bring out the delicious flavours!

Step 10- Once cooked, leave to stand for 5-10 minutes before serving!

I served my quiche with some fresh salad (rocket & tomatoes)


Happy cooking!!!

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I hope you enjoyed this recipe!

Share and follow me for more yummy posts to come!
Holly Jade
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6 comments

  1. This looks delicious and super healthy!

    xo
    www.carinavardie.com

    ReplyDelete
    Replies
    1. This is one of my favourite dinner dishes! I highly recommend you give this a go, you won't be disappointed! :D xx

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  2. Wow this looks amazing, I'm not Vegan but one of my friends is, Now I finally have an idea of what to make for her when she comes around!

    x

    http://thelightsource16.blogspot.com/

    ReplyDelete
    Replies
    1. Thankyou! Im glad I've given you a tasty option to make!!! Happy cooking :) x

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  3. This sounds so good! I used to love quiche before going vegan and have never had a vegan one before. I need to try making this soon! :)
    Nicole xxx
    www.gingerkitchen.co.uk

    ReplyDelete
    Replies
    1. Thankyou! I love Quiche too and this vegan, wheat-free recipe is so easy & turns out delicious each time! I highly recommend! :D Make sure, if you make any of my yummy recipe tag me on social media using the hashtag #thelittleblogofvegan :)

      Happy cooking!

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