Category, DifficultyBeginner

During the summer sometimes you can be at a loss for what to eat, the warm weather makes heartier dishes too hot and heavy to eat. This vegan quiche is the perfect alternative, it’s light and fluffy and can be filled with any fast cooking veg you want. It’s so easy to make and it stays together great so it’s perfect for a lunch box.

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 red onion
 6 cherry tomatoes - mixed colours if available
 1 small courgette
 150 g Gram flour
 250 ml Alternative milk of choice
 1 sheet of frozen vegan shortcrust pastry
 ½ tsp salt
 ¼ tsp black pepper
 ¼ tsp chilli powder
 ½ tsp smoked paprika
 1 tbsp Happy Pear red sundried tomato pesto

1

Defrost the shortcrust pastry in the fridge overnight, transfer the pastry to a pie dish, pressing the pastry gently into the dish with the side of your index finger, leaving a 1cm overhang (to allow the pastry to shrink when baking) trim the excess pastry around the edge. Wash with a pastry brush and alternative milk and to blind bake, put a sheet of parchment over the pastry and weigh down with baking beans, bake at 180 c fan for 8-10 minutes, remove the beans and parchment when you take the tart shell out of the oven. Allow to cool.

2

For the quiche filling, finely chop the onion, grate the courgette using a box grater and quarter the cherry tomatoes.

3

Mix all the dry ingredients together in a medium bowl, whisk the pesto with the milk and add to the dry ingredients and mix well, then add in your veg.

4

Add the mix to the pastry shell and put back into the oven for 20 minutes or until firm in the middle!

5

Serve with some salad and hummus!

6

Tip: for an extra punch of flavour add a tablespoon of our Lovely Basil Pesto!

Ingredients

 1 red onion
 6 cherry tomatoes - mixed colours if available
 1 small courgette
 150 g Gram flour
 250 ml Alternative milk of choice
 1 sheet of frozen vegan shortcrust pastry
 ½ tsp salt
 ¼ tsp black pepper
 ¼ tsp chilli powder
 ½ tsp smoked paprika
 1 tbsp Happy Pear red sundried tomato pesto

Directions

1

Defrost the shortcrust pastry in the fridge overnight, transfer the pastry to a pie dish, pressing the pastry gently into the dish with the side of your index finger, leaving a 1cm overhang (to allow the pastry to shrink when baking) trim the excess pastry around the edge. Wash with a pastry brush and alternative milk and to blind bake, put a sheet of parchment over the pastry and weigh down with baking beans, bake at 180 c fan for 8-10 minutes, remove the beans and parchment when you take the tart shell out of the oven. Allow to cool.

2

For the quiche filling, finely chop the onion, grate the courgette using a box grater and quarter the cherry tomatoes.

3

Mix all the dry ingredients together in a medium bowl, whisk the pesto with the milk and add to the dry ingredients and mix well, then add in your veg.

4

Add the mix to the pastry shell and put back into the oven for 20 minutes or until firm in the middle!

5

Serve with some salad and hummus!

6

Tip: for an extra punch of flavour add a tablespoon of our Lovely Basil Pesto!

Vegan Quiche

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