Vegan Quiche with Carrot and Radish Greens
Ingredients
Crust
- 100g whole wheat flour
- 120g all-purpose flour
- 1 large pinch salt
- 70g olive oil
- 60-70g water
Filling
- 55g chickpea flour
- 30g polenta
- 480mL vegetable broth
- 200mL oat cream
- 2 tablespoons nutritional yeast
- 1/2 teaspoon smoked paprika
- 1 pinch turmeric
- 2 pinches kala namak
- 100g radish or carrot greens
- 40g sun-dried tomatoes
Preparation
Mix the crust ingredients to form a dough and chill for at least 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the dough and line a pie dish.
Blanch the greens in boiling water for 3 minutes, then drain and set aside.
Mix all the filling ingredients together.
Pour the filling into the crust and bake for 30-40 minutes or until set and golden.
Allow the quiche to cool before serving.
Tips
This quiche is ideal for meals as it reheats easily and can be stored for several days.
