Ingredients
●
Flax seeds
1 tbsp
already ground or grind at home with a coffee grinder
●
Almond flour
90 g
or other nuts / seeds flour
●
Oat flour
120 g
you can combine with buckwheat flour, for extra flavor and nutrients
●
Vegan milk
150 ml
you can replace with water
●
Spinach
50 g
about 2 handfuls of washed and dried leaves
●
Mushrooms canned
170 g
net weight, drained; or use fresh mushrooms
●
Sun-dried tomatoes in oil
6 pieces
●
Nutritional yeast flakes
2 tbsp
●
Ground black pepper
0.25 tsp
1/4 teaspoon
Follow us on social networks! Don't miss new recipes and other news!
Step by step
Step 1
In a small bowl, mix 1 tablespoon of ground flaxseed and 4 tablespoons of water, let soak for 10 minutes.
This mixture will be the vegan egg substitute in the crust.
Step 2
In a larger bowl, put 90g of almond flour and 120g of oatmeal (I ground 70g of oatmeal and combined with 50g of buckwheat flour).
Step 3
Also here add 1 teaspoon of dried parsley, 1 teaspoon of dried oregano and 0.5 teaspoon of salt, mix.
Step 4
Add in the flaxseed mixture, pour another 6 tablespoons of water (or a little more) and 3 tablespoons of olive oil.
Step 5
Stir well. If necessary, add a little more water, just enough to get a sticky and not crumbly crust.
Step 6
Grease an oven dish with olive oil (here 28cm in diameter). It can be a quiche pan or any other dish with sides.
Step 7
Move the crust into the pan, distribute carefully and press with your fingers on the base and sides.
Step 8
Prick the crust from place to place and bake in the preheated oven at 200 degrees C for 15 minutes.
After baking, leave the tray on the table until the filling is ready.
Step 9
Finely chop the onion and fry in a little olive oil. When it starts to brown slightly, add 3 cloves of garlic (finely chopped). Stir and cook together for another 1-2 minutes.
Step 10
Add the drained mushrooms, stir and cook for another 2-3 minutes.
Step 11
Put the spinach, mix and cook until it shrinks, about 3-4 minutes.
Step 12
Then add the finely chopped dried tomatoes, stir.
Step 13
Sprinkle over with 2 tablespoons of nutritional yeast flakes, this will bring extra (cheese-like) flavor.
Step 14
At the end, add salt (to taste!) And a little ground black pepper.
Remove the pan from the heat.
Step 15
Instead of the classic quiche egg mix, we'll make something similar, but vegan.
In a deep bowl, break 200g of plain tofu into pieces. Pour over 150ml of unsweetened vegan milk or water.
Step 16
Use the hand blender to mix into a creamy and smooth emulsion.
If necessary, add a little more vegetable milk or water.
Step 17
Pour the tofu sauce over the vegetables in the pan, stir well.
Step 18
Spread all the filling over the crust, even out with a spoon.
Step 19
Bake the vegan quiche in the preheated oven at 200 degrees C for 25 minutes. After that, let cool completely for 2-3 hours on the table.
Slice it carefully and savour. It's delicious, satisfying and healthy!
Enjoy!
Quantity:
8 servings
Prep time:
120 min
Difficulty:
intermediate
Ready in:
60 min
Publish date:
