Vegan Caprese Quiche
A vegan caprese quiche is a delectable twist on the classic French dish, with Italian flavours. It’s the perfect meal option for the weekends.
Ingredients
- 1 cup gram flour or besan
- 1 cup water
- 2 tablespoons pesto
- 2/3 cups cashews
- 1 tablespoon nutritional yeast
- 3 + 1/2 tablespoons extra virgin olive oil
- 2 tablespoons tapioca starch or cornstarch
- 2 medium garlic cloves minced
- salt and pepper to taste
Instructions
- Bring a small pan with water and cashews to a boil for 5 minutes, strain and reserve.
- Preheat the oven at 392ºF.
- To a large bowl, add the gram flour with ⅓ cup water, 2 tbsp olive oil and a pinch of salt. Mix until a smooth dough comes together.
- Line the bottom and sides of a removable-bottom round 6x6-inch tin with parchment paper and press the dough to the walls and bottom of tin to form the quiche crust with your fingertips. Pierce the dough with a fork and pop in the oven for 15 minutes until lightly browned. Remove from the oven and reserve.
- To a blender jug, add the cashews, ⅔ cup water, nutritional yeast, salt, pepper to taste, and the sour starch and blend until a smooth cream forms.
- To a small saucepan, add the garlic and 1 tbsp olive oil. Cook for 1 minute on low then add the cashews cream. Cook for 3 minutes until the mixture has thickened. Reserve.
- Add the cherry tomatoes with ½ tbsp olive oil to a microwave safe recipient and cook in the microwave for 3 minutes, mixing once in the middle of the process. Add half tomatoes to the cashews mixture.
- Pour the cream into the quiche and add the remaining tomatoes on top. Return to the oven for 10 more minutes to brown.
- Before serving, add 2 tbsp pesto onto the quiche and wait 10 minutes to cool before removing from the tin
Notes
Storage: To store vegan quiche, allow it to cool completely and then cover it tightly with plastic wrap or aluminum foil. You can then store it in the refrigerator for up to four days. If you need to store it for a longer period, you can also freeze the quiche.
Wrap it tightly in plastic wrap and then aluminum foil or place it in an airtight container before placing it in the freezer. It will keep for up to 2-3 months in the freezer.
To reheat the quiche, preheat your oven to 350°F (175°C) and place the quiche on a baking sheet. Bake for 15-20 minutes, or until heated through.