Go Back

Spinach & Root Vegetable Quiche

Enjoy this wholesome vegetable quiche. Packed with a colourful medley of root vegetables and spinach. This tart combines naturally sweet earthy flavours with a creamy plant based custard like filling nestled in a golden pastry shell.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Servings 6 - 8

Equipment

  • High speed blender or Thermomix.
  • 22-26 cm (9-10 inch) pie or tart pan with removable base.

Ingredients
  

OVEN TEMPERATURE Preheat oven to 180°C (375°F) approximately 20 minutes before baking the pastry shell.

BEFORE PREPARING THE DOUGH AND FILLING COOK THE FOLLOWING

  • 80g or ¾ cup tightly packed thinly sliced carrot
  • 80g or ¾ cup tightly packed thinly sliced sweet potato
  • 142g or 1 cup finely diced onion
  • 1/2 teasp salt
  • 1 1/2cups spring water or enough to cover vegetables

INGREDIENTS FOR THE 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 THE FILLING

  • 1 cup vegetable stock, cooled (reserved from cooking the vegetables)
  • 135g or 1 cup raw cashews
  • 300g silken tofu ( water drained)
  • 10g or 1 tbsp besan (chickpea) flour
  • 24g or 2 tbsp cornflour (cornstarch), or thickener of choice
  • 10g or 1 tbsp dried onion flakes or 2 teasp onion powder
  • 6g or 2 tsp garlic powder
  • 1/4 teasp turmeric powder
  • 1/4 - ½ Massel Chicken Style Stock Cube or vegetable stock cube
  • 2 tbsp plant-based cream (oat, coconut, Flora, or your preferred variety)
  • 55g or 2¼ cups tightly packed baby spinach leaves (lightly steamed)
  • cooked vegetables
  • 1 1/2 teasp dried basil

Instructions
 

METHOD

  • Bring vegetables to the boil then turn the heat down and simmer until just cooked and still firm.
    Remove from heat, drain vegetables and save the cooking water.
    Set vegetables aside in a bowl.

PREPARING THE PASTRY

  • For best results, prepare the pastry dough about 1 hour before baking. Roll out the dough and gently press it into the tart pan. Place the pastry-lined pan in the refrigerator and chill for 1 hour.
    When the chilling time is almost complete, preheat the oven to 180°C (375°F). Once the oven has reached temperature, bake the pastry shell as directed in the recipe.

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.
    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 tart pan use fingers to spread dough evenly on the surface and up the sides of dish.
    Place the dish back in the fridge for 1 hour 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 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.

ASSEMBLE AND BAKE THE QUICHE

  • In a high-powered blender, combine the vegetable stock, cashews, silken tofu, besan flour, cornflour, onion flakes or powder, garlic powder, turmeric, Massel stock cube, and plant-based cream. Blend until silky smooth and creamy.
    Place the cooked vegetables in a large mixing bowl. Pour over the blended mixture and gently fold through, taking care not to break up the vegetables.
    Scatter half of the steamed spinach over the pre-baked tart shell.
    Pour the filling into the pastry shell. Scatter over the remaining spinach and gently press the leaves into the filling using the back of a spoon.
    Sprinkle the top with dried basil.
    Return the quiche to the oven and bake for a further 50 minutes, or until golden and firm to the touch.
    Remove from the oven and allow to cool at room temperature before slicing.
    Serve warm or at room temperature with a fresh garden salad.