If you like the taste of asparagus you are sure to love this delightful savoury quiche. It is made with the earthy flavour of asparagus blended with a creamy custardy filling, baked in a flaky golden pastry crust.
This quiche has a plant based twist by using silken tofu and cashews to form an egg free base. Ideal for brunch, lunch or even a light dinner.
Serve warm or cold with a fresh salad.
EQUIPMENT
A high powered blender or thermo mix. 1 x 22cm -26cm round springform pan with removable bottom.
OVEN TEMPERATURE
Pre-heat oven to 180 degrees Celsius or 356 degrees Fahrenheit, 15 minutes before cooking pastry shell
PASTRY INGREDIENTS
1/2 cup wholemeal bakers flour
1 1/2 cup plain all purpose flour
200g vegan butter or margarine
1 teaspoon Himalayan pink salt
5 tablespoon cold water approximately
METHOD
* Place both flours in a bowl with salt, mix together with a fork.
* Add butter, rub into flour until mixture resembles fine bread crumbs.
* Gradually add water 1 tablespoon at a time. Mix with a fork until mixture starts to come together.
* Turn mixture out onto a floured surface and gently knead to form the dough.
* Wrap the dough in plastic wrap and let it rest for 20 - 30 minutes in the fridge.
* Remove dough from fridge and place between two sheets of baking paper or cling wrap or baking sheets.
* With a rolling pin roll out dough large enough to line the bottom and sides of the pan. Use the rolling pin dusted with flour to transfer the dough to the pan.
* Take the pastry and gently lower into your pie dish/pan use fingers to spread dough evenly on the surface and up the sides of dish.
* Place the dish back in the fridge for at least another 30 minutes then remove to bake or bake the pastry blind by placing a sheet of baking paper over the pastry and adding baking beads on top.
* Bake quiche crust at 180 degrees Celsius for 15-20 minutes or until the base is firm to touch and just starting to turn colour.
* Remove from the oven and place on a flat surface.
* Remove baking paper and beads.
CREAMY ASPARAGUS FILLING
130g or 1 cup of raw cashews
210 mls or 1 cup asparagus water (if using canned asparagus, if using fresh asparagus use cool distilled water)
300g silken tofu (water drained)
3 heaped tablespoons nutritional yeast flakes
1 tablespoon onion flakes
2 heaped tablespoons cornflour or thickening agent
1/4 - 1/2 teaspoon kala namak (black salt) * see note, or Himalayan salt to taste
1/4 teaspoon turmeric powder
3/4 of a massel cube (vegetable or chicken like stock cube)
1/4 + 1/8 cup of coconut cream
110g or 1 cup shallots finely sliced
425 g asparagus cuts
NOTE: Kala namak, volcanic rock salt also called (Black salt) is a light shade of pink with a strong egg like flavour. Add a little at a time as it strong tasting of salt
METHOD
* In a high powered blender add cashews, asparagus water, silken tofu, yeast flakes, onion flakes, cornflour, salt, turmeric, stock cube and coconut cream blend until silky smooth.
* Place asparagus cuts into a large bowl, keep some aside for the garnish. Pour over blended mixture and fold through gently to prevent asparagus breaking up.
*Take finely sliced shallots and arrange on the base of pre baked crust.
* Pour filling into pre baked quiche crust.
*Arrange asparagus cuts on top of filling.
* Return quiche to oven and continue baking at 180 degrees celsius.
*Check half way through cooking, turn pan around if needed for even cooking.
*After 45 minutes test doneness with a toothpick or skewer.
*Remove from oven when done.
*Set aside and let quiche rest for at least 25 minutes before moving to a serving plate.
*When serving slice with a sharp knife.
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