It was a beautifully sunny Anzac Day here in Sydney - perfect weather for long walks and time outdoors. It felt much like one of those sunny and dry winter days, albeit warmer. I had a hankering for a warming quiche for lunch and using vegetables I had in my fridge, this was vegan quiche was born.
I love the hearty spelt crust dotted with flaxseed meal and dried rosemary. I wanted the filling to have a bounty of vegetables - leek, mushrooms, broccoli and kale all suited for the purpose. Most vegan quiches tend to have tofu in the filling, to give it that creamy texture, but I opted for a soy-free alternative. Vegetable broth, along with some flour and nutritional yeast work really well to bind the filling together. I can imagine that addition of firm tofu would also be really delicious.
Soy-Free, Vegan Quiche
250g wholegrain spelt flour
3 tablespoons ground flaxseed
1 tablespoon dried rosemary
1/2 teaspoon baking powder
a good pinch of salt
a good pinch of freshly ground black pepper
125ml extra-virgin olive oil
1 tablespoon extra-virgin olive oil
250g finely chopped leek (about 2 leeks)
150g brown button mushrooms
250g broccoli florets
125g roughly chopped kale
1 teaspoon dried thyme
tiny pinch of salt
freshly ground black pepper
250ml vegetable stock
70g sorghum flour (or chickpea or quinoa flour)
1 tablespoon potato flour
1 heaped tablespoon nutritional yeast
1. Start by making the crust. Combine all dry ingredients in a bowl. Mix together water and oil and whisk into the dry ingredients. Knead lightly to combine, then roll into a round disk, big enough to reach across the bottom and the sides of a 26cm pie dish. Refrigerate while making the filling.
2. Heat olive oil in a frying pan and add finely chopped leeks. Cook for a few minutes, then add mushrooms and broccoli florets. Season with thyme, salt and pepper and continue to cook for 5-7 minutes or until the vegetables start to soften. Fold in the chopped kale and let it soften slightly. Remove from the heat and set aside.
3. Preheat the oven to 180C.
4. In the mean while, put vegetable stock, flours and nutritional yeast in a blender and blend until smooth. Set aside.
5. Blind-bake the base for 10-15 minutes. Remove from the oven and add the vegetable filling. Pour the vegetable broth mixture evenly on top of the vegetables. Bake for 30 minutes or until the top feels firm to touch and the crust is crisp. You may need to cover the quiche with some baking paper whilst in the oven, to avoid the top from browning too much. Leave the quiche to cool slightly on a wire rack before serving. Serve warm.