Vegan Broccoli Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the ground:
- 75 g spelled flour
- 75 g rice flour
- 50 g potato flour
- 2 tablespoon olive oil
- 0.5 ½ pack baking powder
- 1 pinch (s) salt
- some water
For the filling:
- 750 g broccoli, frozen
- 2 onions)
- 1 pinch (s) salt
For the sauce:
- 100 g cashew nuts, round
- 100 ml oat cream (oat cream cuisine)
- 1 clove (s) garlic, pressed
- 1 tablespoon maple syrup
- some turmeric
- some salt and pepper
- some basil
- some oregano
- some water
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together for the base. Gradually add a little warm water until the dough no longer has a crumbly consistency. Then let the dough rest for 10 minutes. Then line a baking pan (ø 20 cm) with it and pull up an approx. 2 cm high rim.
- In the meantime, for the filling, briefly bring the frozen broccoli to the boil for 2 minutes in hot salted water and then drain well. Peel and dice the onions. Mix with the broccoli, season with salt and spread everything on the bottom.
- Mix the ingredients for the sauce and pour over the broccoli mixture.
- Bake the quiche at 200 ° C top / bottom heat in the preheated oven for 30 minutes.
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