Vegan Asparagus & Pesto Quiche
Delicious vegan quiche made with spring Asparagus. Perfect for picnics and al-fresco dining.
Servings: 4
Ingredients
For the Pastry
- 250 g plain flour
- 1-2 ice cubes cube or 1-2 Tbs very cold water
- 100 g filtered (deodorised) coconut oil (this avoids the coconutty taste) make sure the coconut oil is solid- or leave in the fridge until it is hard.
- 1 Tbs nutritional yeast
For the Filling
- 1 box silken (soft) tofu
- 1 bunch asparagus finely sliced with the tips reserved
- 3 Tbs gram flour
- 1 Tbs nutritional yeast
- 2 Tbs pesto
- 2-3 Tbs water
- salt & pepper to taste
Instructions
For the Pastry
- 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.
For the Quiche Filling
- 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.