I’m rather partial to a piece of quiche. Served warm or cold this little winner is gluten free, dairy free and perfect for a light lunch or evening meal.
240g dry cashew nuts
120g buckwheat flour
1/2 teaspoon rock or himalayan salt
6 tablespoons warm water
300g silken tofu
2 cloves garlic chopped
2 tablespoons nutritional yeast
1 organic vegetable stock cube crumbled
2 tablespoons corn starch
freshly ground black pepper to taste
rock or himalayan salt to taste
1 teaspoon dijon mustard
130g soaked cashew nuts (soak for 2 hours)
150ml almond milk
1/2 leak finely chopped
2 small courgettes (zucchini) sliced
1 red pepper sliced
3 large flat mushrooms sliced
handful of chopped fresh parsley
1/2 teaspoon each of dried thyme, oregano and rosemary
In a roasting tin place the courgettes, mushrooms and pepper and sprinkle with the dried herbs, place in a pre-heated oven and dry roast for approx 20 minutes, less if you are using a fan oven, toss half way through cooking time for even roasting. When cooked take out and place to one side.
To make the base, place dried cashews in a food processor with the flour and whizz until cashews are fine. Add the salt and water and whizz until mixture forms a dough.
Flour a board and roll out dough to fit a 9″ quiche tin, place pastry in quiche tin and prick with fork.
Place in oven and cook for 10 minutes on 200c until light brown, don’t over bake. If you have any pastry left over roll it up into a ball, in a freezer bag and pop it in the freezer for later use, to use for mini quiches next time maybe! When cooked take out and place to one side.
Make the filling by adding all the ingredients to the food processor and whizz until smooth, stir in the chopped leek to the mix.
Evenly place the roasted veg in the quiche tin.
and pour over the filling, top with the chopped parsley and place in the oven for 35-40 minutes at 180c, increase time if need be, do a skewer test towards the end of cooking time to see if the filling has set enough.
Remove from oven and serve with your favourite salad or lightly steamed veggies. Eat hot or cold…yum…