4
MEDITERRANEAN VEGAN QUICHE
Recipe by
Medium
1.5 Hours
INGREDIENTS:
- 165g vegan short crust pastry we recommend a ready rolled vegan pastry (such as Jus Roll)
- 150g mixed Mediterranean vegetables (red onion, courgette, green pepper, red pepper)
- 2 cloves of garlic crushed
- 240ml Crackd® The No-Egg-Egg®
- 100ml vegan cream
- 150g grated vegan cheese (or 100gm vegan cream cheese)
- 4 cherry tomatoes
- Handful of chopped basil
- Salt and pepper to taste
METHOD:
- Preheat oven to 170C/150C Fan/Gas Mark 4
- Roll out the pastry and line a 8 inch pie dish or tart mould (make sure it’s a deep dish and there is a couple of cms space at the top - DON’T OVERFILL!).
- Line the base with greaseproof paper, and cover with dried beans.
- Preheat the oven and bake for 20 minutes. Remove from oven and take out the beans and greaseproof.
- In a little oil gently fry the chopped Mediterranean vegetables and garlic until soft and any water has evaporated, add the herbs.
- Dust with a little corn flour and mix to ensure the vegetable are all coated.
- Mix Crackd® The No-Egg-Egg® with the vegan cream, vegan cheese, chopped basil and salt and pepper and mix until smooth.
- Pour the mix into the pastry and then spoon in the vegetables and press into the mix.
- Half the cherry tomatoes and place seed side up around the quiche.
- Place in the oven at 160 C gas mark 3 for 40-45 minutes, Serve straight away or allow to cool and serve with a mixed salad.
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