The last quiche recipe I posted kind of went crazy, it’s bee a while and people are still sharing the image all over, which I’m still pretty amazed by. This one might not look as spectacular but it definitely tastes more than delicious.
It’s pretty much a traditional quiche, but vegan of course. Super thin with a delicious paste crust, with a cheesy rosemary filling that reminds me of goat cheese and some juicy fresh figs on top. Such a good combination. It’s also quite easy to put together. The only thing is to make sure the coconut oil doesn’t melt while preparing the dough, otherwise it won’t get the flaky texture you are looking for in a pastry crust.
Lets get baking!
for the base:
- 2 cups whole grain flour
- 1/2 cup refrigerated coconut oil (you can also use vegan butter)
- 1 tsp of salt
for the filling
- 1 1/2 cups cashews
- 1 1/2 cups water
- 1 tbsp olive oil
- 1 onion
- 3 cloves of garlic
- 2 tbsp of whole grain flour
- 3 tbsp nutritional yeast
- juice of half a lemon
- 2 tbsp fresh rosemary
- salt & pepper to taste
- 3 figs
- Preheat the oven to 180 C
- Add the flour into a a large bowl.
- Cut the hardened coconut flour into small flakes and add too the flour together with the salt
- Using a hand whisk mix until it resembles bread crumbs.
- Knead the though for a litte bit on a floured surface. Wrap in cling film and refrigerate while you make the filling.
- Add the cashews and the water into a blender and mix until it becomes smooth. Set aside.
- Dice the onion and the garlic. Heat the olive oil in a skillet und cook the onion and the garlic until translucent.
- Add the flour until it glistens. Now add the cashew cream.
- Stir well while adding the remaining ingredients except for the figs.
- Remove the dough from the fridge and roll out on a well floured surface.
- Transfer the dough into a tart or cake pan and pour in the filling.
- Now slice up the figs and assemble on top of the filling.
- Bake the quiche in the oven for about 30mins.