“As you move through this life and this world, you change things slightly; you leave marks behind, however small. And in return, life-and travel-leaves marks on you. Most of the time; those marks-on your body or on your heart-are beautiful. Often, though, they-hurt”
This quote is in honour of the late Anthony Bourdain, whose birthday it was on 25 June.
My mum used to buy this wonderful cheese and broccoli quiche from Marks & Spencer which she used to serve at every picnic. I was thinking about these memories of us in various parks as kids and decided to make a vegan, gluten free version.
I wanted to make this easy to make, with simple wholesome ingredients and this is what I came up with. Feel free to use this crust for other things. For the filling, I used seasonal garlic scrapes as a substitute to garlic and onions and added broccoli and sweet potato for variety and taste.
Mr B hasn’t had many quiches in his life, as this is a ‘British thing’ so he said, but he liked it as he said it looked like a savoury cheesecake and tasted great (lol).
Ingredients
Serving: One 9-inch quiche or 4 mini-tarts
For the crust
- 1.5 cups almond meal
- 1/3 cup brown rice flour
- ½ tsp. sea/soma salt
- Pinch (1/8 tsp.) pepper
- 2 tbsp. water
- 1/3 cup olive oil
For the filling
- 2 cups of cooked veggies (broccoli, garlic scrapes, sweet potato)
- 1 cup tofu cream cheese (Tofutti)
- 1 cup grated vegan mozzarella (Miyoko’s Creamery)
- ½ tsp. garlic
- ½ tsp. oregano
- ¼ tsp. pepper
- ¼ tsp. red pepper flakes (optional)
Method
For the crust:
- Preheat the oven to 400F. Brush the quiche/pie-tarts with coconut oil
- In a medium bowl add the almond meal, brown rice flour, sea salt and pepper and mix with a whisk. Add the water and oil and mix thoroughly with your hands until dough holds together if you pinch it with your fingers.
- Pat the dough into the quiche/tart tins, making sure you distribute evenly on the bottom and up the sides. The crust should be ¼-inch.
- Wet the tip of a fork and poke the entire crust with holes to prevent bubbles when baking
- Place in the oven and bake until crust is lightly golden, c. 10-12 minutes
- Remove from the oven and let cool for 5-10 minutes
- Put the heat down to 350F
For the filling
- Mix the cream cheese, vegan mozzarella, veggies and seasoning
- Add to the cooled crusts and place in the oven for 20-30 minutes at 350F, until set
- Let cool (c. 10 minutes) before cutting
