Happy New Year!
So I'm back after a fun packed Christmas break and a pretty long break from social media. I really love all my blog and social media friends (I feel very blessed to have met some amazing people through this little old blog of mine), but it can be a total distraction for me! Over Christmas, my husband had lots of time off and I was determined to relax and switch off a little more, to just enjoy being with my family which was truly wonderful.
I think it was totally worth me taking this time for re-charging. We're only a few weeks into the new year and I've already made some super yummy foods and feel like my kitchen passion has been reignited. I'm stacking up some tasty recipes to share with you in the next few months, including our new years dinner success, 'Triple Stuffed Roasted Squash', my ultimate vegan and refined sugar free sponge cake, and today, my very latest creation- the Vegan Pizza Quiche! This quiche is literally one of the best things I've eaten in a long time and I'm excited to share the recipe with you. I know it looks complicated as there are lots of steps, but it is actually quite a quick dish to put together if you have leftover boiled or baked potatoes to use up!
I made a very rustic gluten free pasty crust for this recipe, to be fair, my pasty is always rustic. I am just not patient enough to make a pretty and refined one- I can't imagine what Paul Hollywood would say! But it is tasty. I've included the recipe for you, but go ahead and use whichever pastry recipe you prefer for your quiche. I also think these would be cute made as little tarts for a buffet or party as a change, let me know if you try that out!
2 flax eggs*
Big drizzle of olive or hemp oil
Small pack (125g) ground almonds
1 cup of oats
2 cups of buckwheat flour
Pinch of sea salt
Cold water to mix
Blitz everything except the water in a food processor until you have the consistency of fine bread crumbs. Then slowly, about a tablespoon at a time, add the water until the mixture comes together to form a dough. Adding a little at a time is key as you want to stop adding the water as soon as it starts to form a dough, if you add too much it will be soggy!
Press the pastry mixture into a lightly oiled pie or flan dish until you have an even crust. Bake in the oven for 8-10 minutes until just starting to cook and turn very light golden. When just golden, remove and set aside. While the base is cooking, you can prepare the filling.
*To make a flax egg, mix 1 tbsp ground flax with 3 tbsp water and leave to set for a few minutes.
Filling step 1
2 small potatoes(cooked and cooled, or use leftovers, see below)
1 red onion, sliced into half moon slices
2 courgettes, diced
Bake the potatoes in the oven until cooked through, about 25 minutes. Alternatively you can boil them and drain them, letting the steam evaporate off and the potatoes to be dry.
While the potatoes are cooking, sauté the onion and courgette until golden and softened.
When the potatoes are cooked and cool enough to handle, peel off the skin and add the potatoes to the food processor with the step 2 filling ingredients.
Filling step 2
1 block of silken tofu, drained
1 tsp sea salt
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp garlic granules
1 tsp ground paprika
1 cup nutritional yeast
Juice of half a lemon
1/2 cup passata
1/2 tsp dried oregano
Blend all the filling step 2 ingredients (except the passata and oregano) together along with the cooked potatoes until you have a thick and creamy mixture.
For the next step, take your part-cooked pastry case, and spread the passata and the oregano over the bottom in an even layer. Top with the sautéed onion and courgette. ~Finally, pour the creamy filling over the top, tapping the bottom of the dish to evenly distribute.
Bake the quiche for around 25 minutes until the top is golden brown. Be sure to cool for 10 minutes before cutting as it will firm up a little as it cools.