Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free. You can use frozen or canned mixed vegetable, or put together dibs and dabs of leftovers. Perhaps you'd rather use just one vegetable, such as broccoli, asparagus, corn or cauliflower. Mixed vegetable quiche isn't nearly as difficult to make as you might assume it is.
It can also be meal-prepped and made in advance for a party or barbecue.
Vegan quiche with a gluten-free pie crust.
If I were to do a poll to ask what people miss the most when first starting to eat a vegan diet, I'd hedge my bets that the answers would often include eggs and cheese.
Nowdays, you can cook Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free using 14 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free
- Prepare 225 grams of my free-from Shortcrust Pastry recipe, link attached below.
- It's 1 tbsp of oil plus extra for greasing the tart tins.
- You need 100 grams of cashew nuts.
- You need 240 ml of water.
- You need 4 tbsp of cornstarch / cornflour.
- Prepare 4 tbsp of nutritional yeast.
- It's 1 tsp of lemon juice.
- You need 1/4 head of broccoli, roughly chopped.
- Prepare 1 of large onion, finely chopped.
- Prepare 100 grams of carrots, chopped into pea-sized pieces.
- Prepare 200 ml of chicken or vegetable stock.
- You need 50 grams of peas.
- It's 50 grams of sweetcorn.
- You need of salt and black pepper.
Free & Easy Gluten free gravy mix DF GF SF. Antony Worrall Thompson instant gravy DF SF GF WF EF. While vegetables are cooking, toss cheese and flour together. Combine eggs, milk and seasoning and mix together.
Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free instructions
- Soak the cashews in a small pan of boiling water for an hour to soften.
- Preheat the oven to gas 6 / 200C /400F.
- Lightly grease and line 6 individual tart tins and then line with the shortcrust pastry https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf.
- Prick the bottoms with a fork to stop them puffing up in the oven and bake them for 15 minutes then set aside.
- Drain the cashews and place them into a food processor or blender.
- Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed.
- Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened.
- Add the chopped carrot and onion, cook until the onion is translucent.
- Add the stock, peas and sweetcorn and carrots and cook for 2 minutes. Add the cashew mixture to the pan and warm through. Season to taste with salt & pepper.
- Divide the filling evenly between the 6 tart cases.
- Bake at a reduced heat of gas 3 / 160C / 325°F for 25 minutes or until set, then let the tarts rest for 5 minutes before removing from their cases.
- Serve hot or cold.
- Alternatively make one large 8" tart with the same ingredients, blind bake the pastry for 20 - 25 minutes and bake the tart itself at the lower temp for 35 - 40 minutes or until set.
Add cheese and vegetables to egg mixture and mix well. Once the vegetables are roasted you are ready to assemble the quiche. Sprinkle the remaining cheese onto the base of the pastry case. Pile in the vegetables, spreading them out so that they are evenly distributed, and pour over the cream mixture. To Make the Quiche Mix: In a large mixing bowl, whisk together the eggs with the milk and cream.