Make your gluten free vegan quiche with a brown rice flour base and cashew cream filling, without tofu, nutritional yeast and egg substitute!
Course Dinner, Lunch break, Main Course
Cuisine French
Keyword eggless, gluten free, pie, plant based, quiche, savory, soy free, tart, vegan, vegetables, vegetarian, without tofu
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 8slices
Equipment
1 pan
1 bowl
1 round 10-inch baking pan (ca. 25 cm)
parchment paper (optional)
1 blender or food processor
1 kitchen scale
Ingredients
For the vegetable filling
200grfresh broccoli florets
fresh ordried garlic
salt, spicesand herbs of choice
For the gluten free pie crust
100grgluten free (potato) starch
150grgluten free brown rice flour
50grgluten free brown millet flour(you can replace it with brown rice flour or other gf flours)
1teaspoonsalt
140grplant based gluten free milkbest if neutral flavored like rice milk
40grseed or unflavored coconut oil
Fot the cashew filling
250grraw natural cashews(in case you don't have a high power blender, boil the cashews for 5 minutes to make them softer)
2tablespoonschickpea flour
saltpepperand other spices, to taste
220grplant based gluten free milk best if neutral flavored like rice milk
2tablespoonsvegetable oil
pinchof turmericpowderoptional - it only adds an eggy color
For the decoration
freshcherry or grape tomatoes
driedoregao
Instructions
Slice the broccoli florets into small pieces and add them to a pan with oil, salt pepper and other spices of your liking
Sautee them on medium heat, add a couple tablespoons water from time to time until they are fork tender
Pre-heat the oven at 180°C/350F
In a bowl mix the dry ingredients for the pie crust
Add the milk and oil, combine everything with a spoon then work the dough with your hands, squeezing all the ingredients together until you get a firm dough ball
Grease the baking pan with oil or line the base with parchment paper
Move the crust dough onto the baking pan and spread it with your hands and the bottom of a glass/measuring cup
Poke holes into the crust with a fork and bake for 15 minutes
In the meantime add all the cashew filling ingredients to a blender or food processor and blend until creamy (taste for more salt/spices)
Move the batter into a bowl and incorporate the sauteed broccoli
Pour the filling onto the pre-baked crust and spread it with a spoon
Decorate with sliced tomatoes and sprinkle with dried oregano
Bake for 20-30 minutes, or until the crust is golden on the sides and the filling is firmer
Let it cool down for 10-15 minutes before slicing and serving