Cooking With Plants Recipe by Anja Cass
30 August 2014
Recipe Instructions
Makes 1 large Quiche
The Quiche Crust
2 whole potatoes (organic if possible, peeled and sliced thinly)
Quiche Filling
1 tbsp nutritional yeast
1 ⁄3 cup chickpea lour (besan flour)
1 ⁄4 cup cashews raw
1 ⁄2 cup oats
1 cup plant milk (almond/soy/rice/oat etc)
3 tbsp lemon juice
2-4 cloves garlic
1 tsp coarse celtic sea salt
1 tsp himalayan black salt (or use another 1 ⁄2 tsp of coarse celtic sea salt)
1 tsp dijon mustard
280 grams/10 ounces artichoke (drained from brine)
2 cups baby spinach leaves
2 cups butternut pumpkin (squash), chopped into 1cm (1/2”) chunks and cooked till soft)
Creating the crust
1. First, you will need a 9.5” or 24cm round pie dish lightly oiled to prevent sticking, and a high quality blender/ food processor. Set the oven to 200°C/400°F .
2. Place the potato slices around the base to make the crust.
3. Place the pie dish in the oven for approximately 10 minutes until the potato edges are starting to brown and the lesh has softened.
The Quiche Filling
1. While the crust is cooking, place all the filling ingredients except the artichokes, spinach and pumpkin in your blender/processor and blend until smooth and creamy.
2. Now add the spinach and artichoke and pulse the blender/processor until they are coarsely chopped.
Making the Quiche
1. Once the crust is ready, take it out of the oven and onto your benchtop. Pour the quiche illing into the dish leaving approximately 2cm (3/4”) at the top, then smooth the mixture out nice and evenly.
2. Pour the steamed pumpkin over the top over the mixture and gently work the pieces in, making sure some of the pumpkin is left exposed so it looks better when served.
3. Sprinkle the top of the quiche with your favorite seasoning. I used nutmeg and pepper!
4. Finally, place the quiche dish back in the oven at the same temperature for approximately 30 minutes or until cooked through.
5. Once cooked, set the quiche out on a bench to cool for at least 5-10 minutes so it can firm up.
Serve the quiche hot or cold with your favorite sides. I like a nice garden salad with a little balsamic vinegar!
"I am beyond amazed by this incredible potato crusted vegan quiche recipe! I truly believe it's the best in the world. The texture is remarkably similar to an egg-based quiche, and the creamy mouthfeel is absolutely delightful.
What I love most about this recipe is its versatility. It's so easy to customize and add my favorite fillings. Whether it's steamed broccoli, mushrooms, fried onions, or any other delicious combination, the options are endless. Each bite is a burst of flavor and a satisfying experience.
The simplicity of this recipe makes it a winner in my book. I appreciate how accessible and straightforward it is to create such a phenomenal dish. It has become a staple in my kitchen, and I love sharing it with family and friends.
If you're searching for a vegan quiche that rivals the traditional version in both taste and texture, look no further. This potato crusted vegan quiche will exceed your expectations and leave you craving more. Give it a try and get ready to indulge in a savory and creamy masterpiece!"
- Alex, a thrilled food enthusiast in love with this customizable potato crusted vegan quiche.
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