Vegan Garden Veggie Quiche with Cheezy Crumbs
Vegan Garden Veggie Quiche with Cheesy Crumbs - make this oil-free quiche with a shortbread crust and a cashew cream filling with tofu and vegetables like broccoli, carrots, zucchini topped with delicious, cheesy nut crumble. This vegan quiche recipe is perfect for using veggie leftovers. vegan | oil-free | sugar free | milk-free | lactose free | plant-based | vegetarian
Servings 10 inch (26cm) Springform
Equipment
Ingredients
shortcrust
- ½ cup + 2 tbsp 100g whole wheat flour
- 1 ½ cups 150 g almond flour
- 2 tablespoon almond butter
- 2 tablespoon water
- ½ teaspoon salt
- 1 tablespoon potato starch
Topping:
- 25 oz 700 g vegetables (e.g. broccoli, carrots, zucchini, peas)
Quiche Ceme
- 3 cloves garlic
- 7 oz 200 g soft tofu
- 2 /3 cup 100 g cashews
- ⅓ cup + 4 tsp 100 ml vegetable broth
- 2 tablespoon nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon kala namak black salt
- Salt and pepper to taste
Crumbs
- 3 ¾ tablespoon 30g flour whole wheat
- ⅔ cup 70 g ground hazelnut
- 2 tablespoon almond butter
- 2 tablespoon water
- 3 tablespoon nutritional yeast
- 1 teaspoon miso paste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the shortcrust. To do this, process all the ingredients to a homogeneous dough.
- Lay out a springform pan with parchment paper and roll out the shortcrust so that it can be placed in the springform pan and add an approx. 3 cm edge. Bake for about 10 minutes in a preheated oven at 180 ° C.
- Now cut the vegetables into small pieces, divide the broccoli into mini-florets and spread everything on the shortcrust pastry.
- For the cream, the silken tofu, soaked cashews and water blend until high in a high-speed blender to a creamy and smooth consistency. Now season with nutritional yeast, salt, pepper and Kala Namak. And pour over the veggies.
- Knead the ingredients for the crumbles and spread over the quiche.
- Now bake the quiche for about 30 minutes in the oven at 180 ° C.
Notes
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