Quiche paahdetuista kasviksista ja pinaatti-basilikapesto
I have been trying for ages to perfect an eggless quiche and I think I have finally cracked it. This is such an easy recipe and uses only seasoned chickpea flour and water to replace the egg. A traditional quiche would usually also be packed full of cream and cheese, but this is a much healthier version. The flavour comes from roasting the vegetables. The quiche is in fact much better the day after making, as it allows the flavour to develop. What could be better than roasted Mediterranean vegetables, pine nuts and olives, paired with a fragrant pesto? This works great hot or cold and you could also serve individual tarts at a party or buffet (see note below).
For the pastry:
180 g organic gluten free oat flour (I used Myllarin)
80 g plant based margarine, chilled
a pinch of salt
For the fIlling:
2 large romano peppers, deseeded and cut into chunks
2 shallots, finely sliced
15 cherry tomatoes, halved
1 tsp of dried rosemary
100 g baby spinach
8 black olives, sliced
1 tbsp pine nuts
100 g chickpea flour
1 tsp paprika
1/2 tsp salt
For the spinach and basil pesto:
50 g spinach
a large bunch of basil
1 tbsp pine nuts, toasted
Preheat the oven to 200 degrees c. To make the pastry, add the flour and salt into a large bowl and rub in the chilled margarine to form breadcrumbs. Add a few teaspoons of cold water and mix with a knife until the breadcrumbs begin to come together to form a smooth dough. Wrap in clingfilm and refrigerate for 20 mins.
Meanwhile toss the peppers in a little olive oil, season and roast in the oven for 20 mins until beginning to char. Similarly toss the halved cherry tomatoes in a little olive oil and the rosemary, season and roast for 10 – 15 mins until soft and sweet. Set the roasted veg to one side.
Fry the shallots in a little olive oil over a low heat, until beginning to caramelise. Add the spinach and a good grating of fresh nutmeg and allow to the spinach to wilt. Remove from the heat and set to one side.
Reduce the oven temperature to 180 degrees c. Take your pastry and roll it on a floured surface to around 0.5 cm thick. Line a 20 cm loose bottom tin with the pastry, prick the base with a fork and fill with a circle of baking parchment and baking beans/ rice.
Blind bake the pastry case for 10 minutes, remove the baking parchment and beans and allow to bake for a further 5 mins.
Remove the pastry case from the oven and you are ready to assemble the quiche. Begin by layering the spinach mixture into the bottom of the tin. Top with the peppers, then the tomatoes and finally the chopped olives. Sieve the flour, paprika and salt into a bowl and whisk with 1 tbsp olive oil and 3 dl of water until smooth. Pour over the roasted vegetables to just cover them. You may not need the whole amount. Finally sprinkle with 1 tbsp of pine nuts and bake in the oven for 25- 30 mins until firm.
To make the pesto add the basil, spinach and pine nuts into a food processor with a good squeeze of lemon and a couple of tbsp of olive oil. Season and blend into a pesto. You can thin down the pesto with a little extra oil or water to make it a more sauce like consistency.
This is an update to my original recipe. Last weekend was the naming party for my new goddaughter, little Taika. I made these party mini quiches for the vegan guests and they seemed to go well. I basically used the same recipe as above but cut the pastry to line a muffin tin. I cut the pastry blind baking to 6 mins with the baking beans and 5 minutes without. The actual quiche cooking time I reduced to around 20 – 25 minutes. The quantity above should make around 12 – 15 small quiche. Finally instead of the pesto I simply topped each quiche with a fresh basil leaf and a quartered cherry tomato