Summary

Ingredients

For the dough:

• 100 g mararine (soy mararine)
• 180 g flour
• 1 pinch (s) sea salt
• 1 port. Egg substitute (No-Egg), mixed according to instructions
• 35 ml water
• Flour for the work surface

For covering:

• 400 g carrot (s)
• 350 g leek
• 40 g tomato (s), dried
• 20 g mararine (soy mararine)
• sea salt
• 1 teaspoon pepper (chocolate pepper), ground in a mortar
• 0.5 teaspoon ½ nutmeg, grated
• 1 tablespoon thyme, dried
• 2 port. Egg substitute (No-Egg), mixed according to instructions
• 20 ml soy cream (soy cream cuisine)
• 60 ml water
• 30 g hummus
• 150 g feta cheese, vean

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Instructions

1. For the dough, put the margarine, flour and salt in a bowl and knead into a crumbly mass. Gradually add the No Egg with the water and knead into a smooth dough. Cover and let rest in a bowl in the refrigerator for 1 hour.
2. Wash, clean and slice the carrots and leek. Cut the sun-dried tomatoes into small pieces and sauté together with the carrots and leek in the soy margarine. Add salt, pepper and nutmeg.
3. Preheat the oven to 180 ° C top / bottom heat.
4. Roll out the dough on a floured surface and place in a tart pan. Press the edge down and prick the bottom with a fork. Bake the base in the hot oven for 7 minutes and let it cool down.
5. Put the steamed vegetables on the dough. Pluck the thyme, chop it finely and whisk with the No Egg, water, soy cream and hummus with a whisk. Season the mixture with salt, pepper and nutmeg and add to the vegetables. Crumble the feta over the quiche. Bake the carrot and leek quiche in the middle of the hot oven for 25 minutes.
6. Let the quiche cool and serve.
7. You can also find the recipe on my blog: https://www.vegan-cooking-with-thalija.de/archive/165