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Caramelised Leek, Onion and Goat's Cheese Quiche - gluten free pastry made with fava bean flour with a rich, creamy vegan filling packed full of veggies and flavour! Vegan goat's cheese brings all the flavours beautifully together! Recipe on thecookandhim.com

Vegan Quiche

Prep: 20 mins | Cook: 35 mins | Total: 55 mins | Quantity: 6 individual quiches

Ingredients

Pastry

Filling

  • 1/2 cup (80g) cashews
  • 1 leek – sliced and rinsed in cold water to remove any dirt
  • 1 red onion – peeled and finely sliced
  • 3 cloves garlic – peeled and crushed
  • 2 sprigs fresh rosemary – needles only, roughly chopped (or sub with 1 tsp dried rosemary)
  • Drizzle of olive oil
  • 1 cup (125g) chickpea flour (also known as gram flour)
  • 1/4 cup (2 tblsp) nutritional yeast
  • 500 ml unsweetened almond milk
  • 1 tsp ground cumin
  • 1 tsp salt + a few grinds of black pepper
  • 100g New Roots Vegan Goat’s Cheese
  • Individual loose bottomed tart tins – I used these from Pro Cook (5 inches / 12 + 1/2 cm)
  • Blender – I used a Nutribullet RX

Instructions

  1. Start by soaking the cashew nuts - put into a heatproof bowl and add 1 cup (250ml) boiling water.  Set aside for at least an hour (you can also soak these overnight if you're super organised!)
  2. While they're soaking, make the pastry - put the flour, salt and dairy free spread into a large bowl and rub the spread between your fingers, working it into and dispersing evenly through the flour (see note)
  3. Add 3 tablespoons of cold water and bring the mixture together to form a dough.  If it's too dry add a splash more water a little at a time.  You want to make it into a dough using a light touch - over-handling and over-mixing is what makes the finished pastry tough!
  4. Once you have a smooth dough wrap in cling film and put in the fridge for 30 minutes
  5. While that's resting put the washed leeks, onions, garlic and a drizzle of oil into a small frying pan and gently saute for 10-15 minutes, stirring frequently until golden.  Set aside to cool
  6. After the pastry has rested for 30 minutes unwrap and roll out on a lightly floured surface - you want to roll it out fairly thinly
  7. Use a plate or something larger than your tins to cut out circles from the pastry.  Lift the circles into your tin and carefully push with floured fingers tightly into the tin
  8. Put the tins on a tray (or two) and put in the freezer for half an hour
  9. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  10. Take the tins out of the freezer and put into the oven for 10 minutes
  11. While they're cooking, finish the filling - put the soaked cashews and water into a blender along with the chickpea flour, nutritional yeast, almond milk, cumin, salt and pepper
  12. Whizz until completely smooth
  13. Stir into the pan with the leek mixture and mix well
  14. Remove the tart cases from the oven and evenly divide the mixture between them
  15. Add 3 small spoonfuls of goat's cheese to each tart then put back in the oven for a further 25 minutes until set and golden
  16. These are delicious both fresh from the oven and cold the next day (or two).  They also freeze really well if you're batch making!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-quiche/