This Mediterranean-inspired quiche swaps the egg & milk combo with beans & cashews for a hearty, nutritious spin. The medley of other savoury flavours will leave your taste buds buzzing.
You will need
Serves 8
- 250 g (1 2/3 cups) wholemeal flour
- 1 teaspoon fine sea salt
- 1/4 cup olive oil
- 1 teaspoon oil, for frying
- 1 leek, chopped finely
- 2 spring onions, finely sliced
- 3/4 cup raw cashews, soaked overnight or in boiling water for 15 minutes
- 400 g tin cannellini beans, drained
- 2 teaspoons Dijon mustard
- 1 lemon, juiced
- 1 tablespoon cornflour
- 2 cloves garlic
- 2 tablespoons capers
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 75 g (1/2 cup) Kalamata olives, pitted
- 410 g tin artichoke hearts, halved
Directions
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Step 1
Lightly spray a 23 cm quiche tin with olive oil spray. In a medium bowl combine wholemeal flour, salt, 1/4 cup olive oil and 1/2 cup water. Combine with a spoon, mould together, then turn out onto a lightly floured surface and knead until it’s well combined and forms a ball.
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Step 2
Using a rolling pin, roll out over a lightly floured surface, making it large enough to fit the quiche pan. Transfer pastry to pan and trim down edges with a knife. Refrigerate for 1 hour to set.
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Step 3
Preheat oven to 175°C. Remove quiche base from fridge and prick all over with a fork. Place in oven and blind bake (prebake) for 15 minutes. Remove baking beads, if using, and bake for a further 10 minutes or until lightly browned. Set aside to cool.
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Step 4
For the filling, place a medium saucepan over high heat. Add the other teaspoon of oil and heat for 30 seconds. Add leek and spring onion and stir for 1 minute. Then reduce heat to medium and cook for 6-8 minutes or until leek has softened. Set aside to cool.
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Step 5
In a blender add cashews, beans, mustard, lemon juice, cornflour, garlic, capers and 1/3 cup water. Blend on high for 30 seconds or until smooth.
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Step 6
Add cashew-bean puree to cooled leek and spring onion. Add nutritional yeast, oregano and olives. Gently stir to combine and pour into quiche base.
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Step 7
Top with artichoke heart halves and place in oven. Bake for 30-40 minutes or until pastry is golden brown and filling is firm.
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Step 8
Remove from oven and allow to cool for 10-15 minutes before serving.
Variation
If you’re not big on olives, swap them for 1/2 cup of sun-dried tomatoes, drained and chopped.
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