Ingredients for Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free
- 225 grams my free-from Shortcrust Pastry recipe, link attached below
- 1 tbsp oil plus extra for greasing the tart tins
- 100 grams cashew nuts
- 240 ml water
- 4 tbsp cornstarch / cornflour
- 4 tbsp nutritional yeast
- 1 tsp lemon juice
- 1/4 head broccoli, roughly chopped
- 1 large onion, finely chopped
- 100 grams carrots, chopped into pea-sized pieces
- 200 ml chicken or vegetable stock
- 50 grams peas
- 50 grams sweetcorn
- salt and black pepper
Cooking Instructions for making Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free
Soak the cashews in a small pan of boiling water for an hour to soften
Preheat the oven to gas 6 / 200C /400F
Lightly grease and line 6 individual tart tins and then line with the shortcrust pastry
https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf
Vickys Sweet / Savoury Shortcrust Pastry – GF DF EF SF NF
Prick the bottoms with a fork to stop them puffing up in the oven and bake them for 15 minutes then set aside
Drain the cashews and place them into a food processor or blender
Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed
Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened
Add the chopped carrot and onion, cook until the onion is translucent
Add the stock, peas and sweetcorn and carrots and cook for 2 minutes. Add the cashew mixture to the pan and warm through. Season to taste with salt & pepper
Divide the filling evenly between the 6 tart cases
Bake at a reduced heat of gas 3 / 160C / 325°F for 25 minutes or until set, then let the tarts rest for 5 minutes before removing from their cases
Serve hot or cold
Alternatively make one large 8″ tart with the same ingredients, blind bake the pastry for 20 – 25 minutes and bake the tart itself at the lower temp for 35 – 40 minutes or until set
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