Asparagus and pea quiche with quinoa crust
EQUIPMENT
- Blender or food processor
- 20cm loose-bottomed tart tin
Serves
4-6
Good for:
Lunch,
Dinner
Ingredients
For the quinoa crust
- 150 grams quinoa colour of choice
- 400 ml vegetable stock
- 3 tbsp ground flaxseed
- black pepper
- extra water as needed
For the filling
- 1 medium leek washed, trimmed and shredded
- 8 spears of fresh asparagus
- 100 grams frozen peas defrosted
- 350 grams silken tofu
- 4 tbsp nutritional yeast
- 1/2 tsp ground turmeric
- 1 tsp garlic granules
- pinch kala namuk/Indian black salt if you have it
- salt and pepper to taste
Step by Step Instructions
Make the quinoa crust
- Pour the quinoa into a sieve and rinse under a running tap. Pour the veg stock into a small saucepan with a lid and bring to the boil.
- Add the quinoa to the boiling stock, pop on the lid and reduce the heat. Allow to simmer for 10-15 minutes until all the stock is absorbed and the quinoa is soft. Turn off the heat and leave to cool for a while.
- Once the quinoa is cool enough to handle and is slightly sticky, add the ground flaxseed and stir well to combine. The mix should start sticking together when you press it between your fingers. Add 2-3 extra tablespoons of water if you need to make this happen. Season with black pepper.
- Pre-heat the oven to 200ºC
- Tip the quinoa mix into the tart tin. Spread out and press it into the base and the edges with your hands. This may take a few minutes to get it spread out equally and pressed into the corners.
- Carefully place the tart tin in the oven and bake for 20-25 minutes until the sides start to brown and the base feels firm to the touch.
Make the filling whilst the base is baking
- Heat a couple of tablespoons of water in the base of a medium-sized pan. Add the shredded leeks and a pinch of salt. Sauté on a medium heat for 5 minutes until the leeks are soft.
- Whilst the leeks are cooking, trim the ends of the asparagus stalks to remove any woody bits. Dice the stalks but leave the tips. Slice these in half lengthways and put to one side.
- Pop the chopped asparagus stems in the pan with the leeks and sauté for 2 minutes. Turn off the heat and add the defrosted peas to the pan to warm through.
- Place the silken tofu, nutritional yeast, turmeric, garlic granules, kala namuk or salt and pepper into a blender jug or processor bowl. Blend to combine, creating a smooth mix. Check the flavour and add more nutritional yeast, garlic, salt or pepper if required and blend again.
- Pour the tofu mix into the veggie pan and stir well to combine.
- Once the crust is cooked, carefully spoon in the veggie mix and make sure it’s spread into all the corners. Arrange the asparagus tips on top.
- Place the quiche back into the oven and bake for 25-30 minutes until the mix has set and is lightly brown on top.
- Remove from the oven and leave to cool. If served warm, the quiche will be a little crumbly – once fully cooled in the fridge, it sets better and is less flaky.
- Once you’re ready to eat the quiche, loosen the edges with a knife and carefully push the base up from the bottom. Leave the quiche on the base when serving.
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