Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free

Source : Soak The Cashews In A Small Pan Of Boiling Water For An Hour To Softenpreheat The Oven To Gas 6 / 200c /400flightly Grease And Line 6 Individual Tart Ti...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 31, 2021

Step:

  1. Soak the cashews in a small pan of boiling water for an hour to soften

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 1 photo
  2. Preheat the oven to gas 6 / 200C /400F

  3. Lightly grease and line 6 individual tart tins and then line with the shortcrust pastry

    https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf

  4. Prick the bottoms with a fork to stop them puffing up in the oven and bake them for 15 minutes then set aside

  5. Drain the cashews and place them into a food processor or blender

  6. Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 6 photo
  7. Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 7 photo
  8. Add the chopped carrot and onion, cook until the onion is translucent

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 8 photo
  9. Add the stock, peas and sweetcorn and carrots and cook for 2 minutes. Add the cashew mixture to the pan and warm through. Season to taste with salt & pepper

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 9 photo
  10. Divide the filling evenly between the 6 tart cases

  11. Bake at a reduced heat of gas 3 / 160C / 325°F for 25 minutes or until set, then let the tarts rest for 5 minutes before removing from their cases

  12. Serve hot or cold

  13. Alternatively make one large 8" tart with the same ingredients, blind bake the pastry for 20 - 25 minutes and bake the tart itself at the lower temp for 35 - 40 minutes or until set

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 13 photo

Ingredients

  1. 225 grams my free-from Shortcrust Pastry recipe, link attached below
  2. 1 tbsp oil plus extra for greasing the tart tins
  3. 100 grams cashew nuts
  4. 240 ml water
  5. 4 tbsp cornstarch / cornflour
  6. 4 tbsp nutritional yeast
  7. 1 tsp lemon juice
  8. 1/4 head broccoli, roughly chopped
  9. 1 large onion, finely chopped
  10. 100 grams carrots, chopped into pea-sized pieces
  11. 200 ml chicken or vegetable stock
  12. 50 grams peas
  13. 50 grams sweetcorn
  14. salt and black pepper

Related Recipes

Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF

Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF

Vickys Magic Shell for Ice Cream GF DF EF SF NF

Vickys Magic Shell for Ice Cream GF DF EF SF NF

Vickys Cinnamon Baked Plums GF DF EF SF NF

Vickys Cinnamon Baked Plums GF DF EF SF NF

Vickys Cheese Straws GF DF EF SF NF

Vickys Cheese Straws GF DF EF SF NF

Vickys Chilli  Butternut Squash Soup GF DF EF SF NF

Vickys Chilli Butternut Squash Soup GF DF EF SF NF

Vickys Prawn  Asparagus Salad GF DF EF SF NF

Vickys Prawn Asparagus Salad GF DF EF SF NF

Vickys Hawaiian Sweet Bread GF DF EF SF NF

Vickys Hawaiian Sweet Bread GF DF EF SF NF

Vickys White Christmas Mulled Wine Gluten Dairy Egg  Soy-Free

Vickys White Christmas Mulled Wine Gluten Dairy Egg Soy-Free