Spinach & Root Vegetable Quiche

Enjoy this wholesome vegetable quiche. Packed with a colourful medley of root vegetables and spinach. This tart combines naturally sweet earthy flavours with a creamy plant based custard like filling nestled in a golden pastry shell.

Perfect for lunch, brunch, picnics, or light dinners, this quiche is a delicious. Enjoy it warm from the oven or serve chilled the next day for an easy make-ahead meal.

EQUIPMENT

High speed blender or Thermomix.

22-26 cm (9-10 inch) pie or tart pan with removable base.

OVEN TEMPERATURE

Preheat oven to 180°C (375°F) approximately 20 minutes before baking the pastry shell.

BEFORE PREPARING THE DOUGH AND FILLING COOK THE FOLLOWING

80g or ¾ cup tightly packed thinly sliced carrot

80g or ¾ cup tightly packed thinly sliced sweet potato

142g or 1 cup finely diced onion

1/2 teasp salt

1 1/2cups spring water or enough to cover vegetables

METHOD

• Bring vegetables to the boil then turn the heat down and simmer until just cooked and still firm.

• Remove from heat, drain vegetables and save the cooking water.

• Set vegetables aside in a bowl.

PREPARING THE PASTRY

For best results, prepare the pastry dough about 1 hour before baking. Roll out the dough and gently press it into the tart pan. Place the pastry-lined pan in the refrigerator and chill for 1 hour.

When the chilling time is almost complete, preheat the oven to 180°C (375°F). Once the oven has reached temperature, bake the pastry shell as directed in the recipe.

INGREDIENTS FOR CRUST

1/2 cup wholemeal bakers flour (optional or make it all plain flour)

1 1/2 cup plain all purpose flour

200g vegan butter or margarine

1 teaspoon Himalayan pink salt

5 tablespoon cold water approximately

METHOD

• Place both flours in a bowl with salt, mix together with a fork.

• Add butter, rub into flour until mixture resembles fine bread crumbs.

• Gradually add water 1 tablespoon at a time. Mix with a fork until mixture starts to come together.

• Turn mixture out onto a floured surface and gently knead to form the dough.

• With a rolling pin roll out dough large enough to line the bottom and sides of the pan. Use the rolling pin dusted with flour to transfer the dough to the pan.

• Take the pastry and gently lower into your tart pan use fingers to spread dough evenly on the surface and up the sides of dish.

• Place the dish back in the fridge for 1 hour then remove to bake or bake the pastry blind by placing a sheet of baking paper over the pastry and adding baking beads on top.

• Bake quiche crust for 15-20 minutes or until the base is firm to touch and just starting to turn colour.

• Remove from the oven and place on a flat surface.

• Remove baking paper and beads.

INGREDIENTS FOR FILLING

1 cup vegetable stock, cooled (reserved from cooking the vegetables)

135g or 1 cup raw cashews

300g silken tofu ( water drained)

10g or 1 tbsp besan (chickpea) flour

24g or 2 tbsp cornflour (cornstarch), or thickener of choice

10g or 1 tbsp dried onion flakes or 2 teasp onion powder

6g or 2 tsp garlic powder

1/4 teasp turmeric powder

1/4 - ½ Massel Chicken Style Stock Cube or vegetable stock cube

2 tbsp plant-based cream (oat, coconut, Flora, or your preferred variety)

55g or 2¼ cups tightly packed baby spinach leaves (lightly steamed)

cooked vegetables

1 1/2 teasp dried basil

ASSEMBLE AND BAKE THE QUICHE

• In a high-powered blender, combine the vegetable stock, cashews, silken tofu, besan flour, cornflour, onion flakes or powder, garlic powder, turmeric, Massel stock cube, and plant-based cream. Blend until silky smooth and creamy.

• Place the cooked vegetables in a large mixing bowl. Pour over the blended mixture and gently fold through, taking care not to break up the vegetables.

• Scatter half of the steamed spinach over the pre-baked tart shell.

• Pour the filling into the pastry shell. Scatter over the remaining spinach and gently press the leaves into the filling using the back of a spoon.

• Sprinkle the top with dried basil.

• Return the quiche to the oven and bake for a further 50 minutes, or until golden and firm to the touch.

• Remove from the oven and allow to cool at room temperature before slicing.

• Serve warm or at room temperature with a fresh garden salad.

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