Vegan & Gluten-free Leek and Mushroom Quiche
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  1. 250 g cashew nuts
  2. 125 g rice flour
  3. 6-8 Tbsp water
  4. ½ Tsp salt
  1. 150 g leek
  2. 270 g mushrooms
  3. 2 dl oat milk
  4. 50 g of chickpea flour
  5. 1 Tbsp olive oil
  6. 2 Tbsp cornflour
  7. 2 Tsp Nutritional Yeast
  8. 1/3 Tsp baking powder
  9. 3-4 cloves of garlic
  10. chopped fresh herbs (parsley, thyme, chives)
  11. salt, pepper, red pepper powder
  1. Start by making the crust. This is done by placing the cashews in a food processor and pulse until you have a fine flour. Add the remaining ingredients and run until you have a smooth dough. You should be able to shape it into a ball without it sticking to your hands.
  2. Press the dough into a 9″ pie pan, making sure the crust is relatively thick and even. Prick it thoroughly with a fork. Pre-bake crust at 200 degrees Celsius/390 degrees Fahrenheit for 15-20 minutes, until slightly golden.
  3. While the crust is baking, make the filling. Place all the ingredients for the filling except mushrooms, leek and herbs in a food processor and blend until smooth. Gradually add additional amounts of the seasoning whilst tasting if necessary.
  4. Chop up the vegetables. Heat up a small non-stick saucepan and dry-roast the mushrooms for a couple of minutes, until golden. Place this in a bowl with the leek and add other ingredients for the filling and mix well.
  5. Once the crust is finished baking, pour the filling on to the crust and flatten it using a spatula. Drizzle a tablespoon do chopped leek on top of the quiche before putting it in the oven. Reduce to oven temperature to 180 degrees Celsius/356 degrees Fahrenheit and bake with the filling for 45-60 minutes, until set. Allow for the quiche to cool for 10 minutes before serving.
Petra Kavšek The Foodie