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Broad Bean Feta Quiche

With a few simple steps you can create this springtime summer quiche. Enjoy for an early brunch or light lunch or as the star of your next main meal. This quiche is made with seasonal broadbeans that have a mild and nutty flavour, paired with the saltiness of plant based feta.
Serve this quiche warm straight from the oven or enjoy cold either way it is delicious.
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Prep Time 21 minutes
Cook Time 1 hour

Equipment

  • 1 high speed blender or thermo-mix
  • 1 22-26cm pie/tart pan with removable bottom

Ingredients
  

OVEN TEMPERATURE Pre-heat oven to 180 degrees Celsius, 15 minutes before cooking pastry shell

INGREDIENTS FOR CRUST

  • 1/2 cup wholemeal bakers flour (optional or make it all plain flour)
  • 1 1/2 cup plain all purpose flour
  • 200g vegan butter or margarine
  • 1 teaspoon Himalayan pink salt
  • 5 tablespoon cold water approximately

INGREDIENTS FOR QUICHE FILLING

  • 125g or 1 1/4 cup long beans or any fresh beans, cut into small pieces
  • 180g or 2 cup frozen or fresh broad beans
  • 295g or x2 small medium brown onion, finely diced
  • 300g silken tofu
  • 135g or 1 cup raw cashews
  • 10g or 1 tablespoon besan flour
  • 24g or 2 tablespoon corn flour or thickener of choice
  • 10g or 1 tablespoon dried onion or onion powder
  • 10g or 2 tablespoon hemp seeds, optional
  • 6g or 2 teaspoon garlic powder
  • 1/4 teaspoon black salt, optional **see note
  • 1/2 cup parmesan cheese (plant based)
  • 3/4 cup feta cheese (plant based)
  • 1/2 cup filtered water
  • 1/2 a massel chicken like cube or vegetable soup cube
  • 1/2 cup plant based cream
  • 1 1/2 teaspoon fresh or dried chives

NOTE: Kala namak, volcanic rock salt also called (Black salt) is a light shade of pink with a strong egg like flavour. Add a little at a time as it is a strong tasting salt.

Instructions
 

METHOD FOR CRUST

  • * Place both flours in a bowl with salt, mix together with a fork.
    * Add butter, rub into flour until mixture resembles fine bread crumbs.
    * Gradually add water 1 tablespoon at a time. Mix with a fork until mixture starts to come together.
    * Turn mixture out onto a floured surface and gently knead to form the dough.
    * Wrap the dough in plastic wrap and let it rest for 20 - 30 minutes in the fridge.
    * Remove dough from fridge and place between two sheets of baking paper or cling wrap or baking sheets.
    * With a rolling pin roll out dough large enough to line the bottom and sides of the pan. Use the rolling pin dusted with flour to transfer the dough to the pan.
    * Take the pastry and gently lower into your pie dish/pan use fingers to spread dough evenly on the surface and up the sides of dish.
    * Place the dish back in the fridge for at least another 30 minutes then remove to bake or bake the pastry blind by placing a sheet of baking paper over the pastry and adding baking beads on top.
    * Bake quiche crust at 180 degrees Celsius for 15-20 minutes or until the base is firm to touch and just starting to turn colour.
    * Remove from the oven and place on a flat surface.
    * Remove baking paper and beads.

METHOD FOR FILLING

  • *Place chopped beans in a saucepan add water and a good pinch of salt and bring to the boil. Blanch beans for 2-3 minutes. Remove from heat and drain off water, set aside.
    *Place broad beans in a saucepan add water and a good pinch of salt and bring to the boil. Blanch 2-3 minutes. Remove from heat drain off the water. Divide beans, place half into a bowl and set aside. With the other half remove skin from beans pinch off skin at the dimpled end of bean and gently squeeze the other end to pop out the bean. Set aside.
    *Heat a fry pan to medium heat, add the onion and cook until just starting to caramelise. Remove from heat and set aside. Take 2 tablespoon of the cooked onion and set aside for garnish.
    *In a blender or thermo-mix add cashews, besan flour, cornflour, garlic power, dried onion, hemp seeds, black salt, parmesan cheese, feta cheese, filtered water, chicken like soup cube, plant cream and half the broad beans (unshelled half).
    *Blend on high 1 minute. Stop blending and scrap down the sides re- blend. Repeat until mixture is silky smooth.
    *Pour blended mixture into a large mixing bowl. Add long beans, shelled broad beans, caramelised onion and dried chives. Fold gently to combine.
    *Pour filling into pre baked quiche crust
    *Arrange left over caramalised onion on top of filling
    *Return quiche to oven and continue baking at 180 degrees celsius
    *Check half way through cooking, turn pan around if needed for even cooking
    *After 45 minutes test for doneness with a tooth pick or skewer.
    *Remove from oven when done.
    *Set aside and let quiche rest for at least 25 minutes before moving to a serving plate.
    *When serving slice with a sharp knife.