CategoryDifficultyBeginner

Every year more and more houses have a vegetarian or vegan sitting at the Christmas table, it can be stressful for the cook who has only ever had to serve one diet as there’s a bit of change in the ritual that is Christmas dinner.

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

Our 12 days of Christmas is here to take the stress out of feeding your loved ones this Christmas we’re going to upload a delicious vegan Christmas recipe every day for 12 days.

Whether the whole house is vegan or just yourself this will make for big smiles at the dinner table.

Today we’re making vegan mini quiche and pan fried vegetable galette. These are super easy to make, they share a lot of the same ingredients and they’re just amazing. You’ll be hard done by to share them with your family.

Pan Fried Vegetable Galette
 2 tbsp oil
 1 large clove of garlic finely chopped
 6 brussel sprouts chopped finely
 2 red onions chopped into thin half moons
 1 carrot grated
 1 leek finely chopped
 1 pinch of salt
 cranberry sauce to spread
 1 handful of chopped walnuts
 1 full sheet of puff pastry
Mini Quiche
 120 g flour
 generous pinch of salt and pepper
 220 ml water
 1 full sheet of puff pastry
 100 g flavour agent ( eg. pesto )
 cranberries to garnish

1

Preheat oven to 180 degrees Celsius

2

Add 2 tbsp oil to a pan on a high heat

3

Once heated add the garlic, onion, carrot, Brussel sprouts and leek and a pinch of salt

4

Fry it down for about 5 minutes keeping it moving all the time

5

Spread the cranberry sauce over the the pastry sheet

6

Top with some of the veg and crush the walnuts on top

7

Bake in oven for about 15 mins- until the pastry starts to golden

8

Sieve the gram flour into a large mixing bowl

9

Add in the salt and pepper along with the water and the remainder of veg from earlier and mix together

10

You will now need 1 muffin tray greased with some oil and some flour sprinkle on the top

11

Roll out the sheet of pastry and use a circular lid to cut the size of your quiche cups- to fit inside the muffin tray

12

Add a spoonful of pesto the each cup and then top with your veg mix

13

Bake in oven for 15-20 mins

14

Top each with a cranberry for a festive look!

Ingredients

Pan Fried Vegetable Galette
 2 tbsp oil
 1 large clove of garlic finely chopped
 6 brussel sprouts chopped finely
 2 red onions chopped into thin half moons
 1 carrot grated
 1 leek finely chopped
 1 pinch of salt
 cranberry sauce to spread
 1 handful of chopped walnuts
 1 full sheet of puff pastry
Mini Quiche
 120 g flour
 generous pinch of salt and pepper
 220 ml water
 1 full sheet of puff pastry
 100 g flavour agent ( eg. pesto )
 cranberries to garnish

Directions

1

Preheat oven to 180 degrees Celsius

2

Add 2 tbsp oil to a pan on a high heat

3

Once heated add the garlic, onion, carrot, Brussel sprouts and leek and a pinch of salt

4

Fry it down for about 5 minutes keeping it moving all the time

5

Spread the cranberry sauce over the the pastry sheet

6

Top with some of the veg and crush the walnuts on top

7

Bake in oven for about 15 mins- until the pastry starts to golden

8

Sieve the gram flour into a large mixing bowl

9

Add in the salt and pepper along with the water and the remainder of veg from earlier and mix together

10

You will now need 1 muffin tray greased with some oil and some flour sprinkle on the top

11

Roll out the sheet of pastry and use a circular lid to cut the size of your quiche cups- to fit inside the muffin tray

12

Add a spoonful of pesto the each cup and then top with your veg mix

13

Bake in oven for 15-20 mins

14

Top each with a cranberry for a festive look!

Vegan Mini Quiche & Pan Fried Vegetable Gallette

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