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These flavoursome quiches are the perfect dish to serve on a warm summer’s evening when you fancy a spot of al-fresco dining. It’s also a great dish to bring on a picnic.
Asparagus & pesto quiche
Servings: 4 | Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins
Ingredients
For the pastry:
- 250g plain flour
- 1-2 ice cubes cube or 1-2 Tbsp very cold water
- 100g filtered (deodorised) coconut oil (this avoids the coconutty taste) make sure the coconut oil is solid- or leave in the fridge until it is hard.
- 1 Tbsp nutritional yeast
For the filling:
- 1 box silken (soft) tofu
- 1 bunch asparagus finely sliced with the tips reserved
- 3 Tbsp gram flour
- 1 Tbsp nutritional yeast
- 2 Tbsp pesto
- 2-3 Tbsp water
- Salt & pepper to taste
Instructions for the pastry:
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In a food processor or in bowl using a fork (or cold fingers), mix the coconut oil into the flour until it resembles fine crumbs.
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Add the ice water until you have a ball of dough.
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Rest the dough in the fridge for around half an hour (this helps keep the dough crispy later).
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Grease your tins (loose bottom tins work best).
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Preheat the oven to Gas Mark 6 (220C).
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Roll out the dough and line your tins with the dough, trimming off an excess, then prick the dough in the tins all over with a fork.
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Put the tins with the pastry into the oven for around 10 mins until the pastry starts to colour a little and is cooked through. Remove from the oven.
For the quiche filling:
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Finely slice the asparagus stems, up until just before the tips. Leave the tips whole for decorating the quiches.
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In a food processor whizz together all the other filling ingredients to form a smooth paste.
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Mix in the sliced asparagus stems, then fill each of the pre-prepared pastry shells.
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Arrange the tips over the top of each quiche in a pretty way.
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Put the quiches in the oven, for around 10-15 minutes until the filling is set and the sides are slightly golden.
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Serve hot, or at room temperature.
