Gluten-Free Asparagus and Leek Quiche
Ingredients
Crust
- 1 1/2 cups oats
- 1/2 tsp sea salt
- 3 tbsp arrowroot powder
- 1/3 cup coconut oil, chilled
- 1/4 cup water, chilled
Cream filling
- 1/3 cup cashews
- 1/4 cup sunflower seeds
- 3 tbsp nutritional yeast
- 2 tbsp chickpea flour
- 2 tsp apple cider vinegar
- 1/2 tsp sea salt
Vegetables
- 16 asparagus spears
- 1/2 small leek
- 4 small crimini or chestnut mushrooms
- 1 clove garlic
Preparation
Preheat oven to 350F/175°C and chill a large mixing bowl in the fridge.
Line the bottom of a 9-inch quiche pan with parchment paper and grease the sides with a little coconut oil.
In a high speed blender, blend the oats on high until they form a smooth flour, about 30 seconds.
Add the oat flour, sea salt, and arrowroot to the mixing bowl and mix with a metal spoon to combine.
Remove the hardened coconut oil from the fridge and rub it into the flour mixture with hands until it resembles fine breadcrumbs.
Add water to the bowl and mix well with a metal spoon, then use hands to shape the mixture into a ball of dough.
Place a sheet of parchment paper on a flat surface, put the dough on top, and cover with another sheet of parchment paper.
Roll the dough out with a rolling pin until it is about an inch wider than the pie dish on all sides and roughly 6mm thick.
Remove the top layer of parchment paper, place the quiche pan upside down on the pastry, and flip it over carefully to place the pastry in the pan.
Bake the crust for 10-15 minutes until lightly golden.
While the crust bakes, blend the cream filling ingredients with water until smooth to create a creamy mixture.
In a skillet, sauté the leek, mushrooms, garlic, and chopped asparagus pieces until softened.
After baking the crust, spread the sautéed vegetables evenly in the crust.
Pour the cream filling over the vegetables and arrange the remaining whole asparagus spears on top.
Bake the quiche for 30-40 minutes until the filling is set and the top is golden.
Allow the quiche to cool before slicing and serving.
Notes
You can substitute vegan butter for coconut oil in the crust if it is easier to find.
Feel free to use all cashews instead of sunflower seeds in the cream filling for a richer flavor.
