cashew veggie quiche
quiche is just such a wonderful dish. you can bake it up in no time and it feeds a bunch - it's always been one of our go-to's for dinner parties, friendly gatherings and picnics alike. and it's always a big hit with the crowd. you really can't go wrong with quiche and you can throw in whatever your fridge allows, knowing it'll turn out well in the end anyhow.
today we're sharing a new favourite recipe with you that we only came up with a couple of months ago, when kerstin wanted to try and make a vegan quiche. a vegan quiche? does that work? oh and how bloody well it works indeed. when this quiche first came out of our oven we had never expected it to taste this good. the filling is so incredibly creamy and rich, the tomatoes add a fruity zing and the pine nuts throw a wonderful crunch into the mix. all the flavours work so well together and stand out so much more on their own due to the lack of the eggs. it's an absolute must-try and we hope you really do try and make it at home.
recipe for one quiche (about 12 slices):
- 1 sheet puff pastry
- 1 courgette
- 13 baby tomatoes
- 250ml cashew milk
- 1 big potato
- 60g macadamia nuts
- 60g cashew nuts
- 1 samll bunch parsley
- salt and pepper to taste
- pine nuts and parsley to garnish
- preheat the oven to 175 degrees celcius
- grease a round baking tin and line with the puff pastry. you can cut off overlapping ends
- place the cashew milk, (raw!) potato, macadamia and cashew nuts and the bunch of parsley in your mixer. season with a tsp of salt, pepper to taste and ground nutmeg and mix until you're left with a fine mixture
- spread evenly onto the puff pastry
- cut the courgette into slices, halve the baby tomatoes und place onto the quiche. garnish with extra parsley and bake in the oven for about 30 minutes.
- meanwhile, toast the pine nuts in a small pan on medium heat until they become beautifully golden brown and fragrant. (keep on stirring every once in a while so nothing burns!)
- remove the quiche from the oven, scatter the pine nuts on top and let cool for a bit before serving - tastes delicious both warm and cold!