Asparagus, Potato & Broccoli Quiche
Make the most of the seasonal vegetables this summer with this protein-packed vegan quiche that is perfect for picnics.
Total Time: Prep time: 40 mins | Cook time: 45 mins
Servings: 6
Total Time: Prep time: 40 mins | Cook time: 45 mins
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.16666666666667 0.16666666666667 packet shortcrust vegan pastry, e.g. Jus-Rol
- 20 20 g chickpea flour (this cannot be substituted for any other kind of flour)
- 100 100 ml hot vegetable stock
- 0.5 0.5 Tbsp nutritional yeast (heaped)
- 0.16666666666667 0.16666666666667 tsp dried oregano
- 0.083333333333333 0.083333333333333 tsp dried basil
- 0.083333333333333 0.083333333333333 tsp turmeric
- 0.083333333333333 0.083333333333333 tsp black salt (kala namak). Optional, but will give the mixture a taste of egg
- 0.83333333333333 0.83333333333333 jersey royal potatoes, steamed or boiled until just cooked, and sliced into small pieces
- 0.66666666666667 0.66666666666667 broccoli florets, steamed or boiled until cooked, and cut into quarters
- 1.6666666666667 1.6666666666667 spears asparagus, uncooked
- 0.16666666666667 0.16666666666667 large tomato, sliced
- Vegan cheese for topping (optional)
Method
- Preheat oven to 180°C/350°F/gas mark 4.
- Grease and line a 20cm/8-inch quiche pan.
- Roll out pastry to 0.5cm thickness and line quiche pan.
- Blind bake for 15 minutes. Remove and set aside for later.
- In a bowl combine the chickpea flour and half the stock. Whisk together well and set aside.
- In a wide-bottomed saucepan, add the remaining stock, nutritional yeast, spices and black salt then bring to the boil. The mixture should begin to thicken quite quickly. When boiling, slowly add the chickpea mixture and stir continuously for 2–3 minutes.
- Remove from the heat. Add vegetables apart from asparagus to the mixture and combine well.
- Pour into the prepared pastry case. Top with asparagus spears and sliced tomato in a spiked flower shape. Add optional vegan cheese at this point.
- Bake in the oven for 30–40 minutes or until cooked. If cooking too quickly place foil on top until cooked through completely.
This recipe is brought to you by Justina Bajorinaitė, Roving Chef for the charity Vegetarian for Life, which is doing some great work on behalf of the UK’s older vegans and vegetarians. Although set up to support older vegans and vegetarians, this makes VfL well-placed to provide recipes when cooking for just one person, or with limited means.
You might find its Take V and Cooking for One guides of particular interest, which can be found on the charity’s website. If you’d like to support the important work this charity does, you can donate here.
