Delicious vegan quiche made with spring Asparagus. Perfect for picnics and al-fresco dining.
In a food processor or in bowl using a fork (or cold fingers) , mix the coconut oil into the flour until it resembles fine crumbs
Add the ice water until you have a ball of dough
Rest the dough in the fridge for around half an hour (this helps keep the dough crispy later)
Grease your tins (loose bottom tins work best) T
Preheat the oven to Gas Mark 6 (220C)
Roll out the dough and line your tins with the dough, trimming off an excess, then prick the dough in the tins all over with a fork
Put the tins with the pastry into the oven for around 10 mins until the pastry starts to colour a little and is cooked through. Remove from the oven.
Finely slice the asparagus stems, up until just before the tips. Leave the tips whole for
In a food processor whizz together all the other filling ingredients to form a smooth paste.
Mix in the sliced asparagus stems, then fill each of the pre-prepared pastry shells.
Arrange the tips over the top of each quiche in a pretty way
Put the quiches in the oven, for around 10-15 minutes until the filling is set and the sides are slightly golden.
Serve hot, or at room temperature.