Asparagus & Leek Quiche with Creamy Oat Crust
Ingredients
For the Crust
- 1 1/2 cups oats
- 1/2 tsp sea salt
- 3 tbsp arrowroot powder
- 1/3 cup coconut oil, chilled (or vegan butter)
- 1/4 cup water, chilled
For the 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
- 2/3 cup boiling water
For the Vegetables
- 16 asparagus spears ( 1/4 cut into 1-inch pieces)
- 1/2 small leek, sliced thinly
- 4 small crimini or chestnut mushrooms, chopped
- 1 clove garlic, crushed
Preparation
Preheat Oven and Prepare Pan
Preheat the oven to 350°F (175°C).
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 coconut oil.
Make the Crust
Blend the oats in a high-speed blender until they form a smooth flour.
In the chilled mixing bowl, combine oat flour, sea salt, and arrowroot powder.
Rub the chilled coconut oil into the flour mixture until it resembles fine breadcrumbs.
Add chilled water and mix to form a dough.
Roll out the dough between parchment paper until slightly larger than the pie dish and about 6mm thick.
Prepare Cream Filling
Blend cashews, sunflower seeds, nutritional yeast, chickpea flour, apple cider vinegar, and sea salt in a blender.
Gradually add boiling water and blend until smooth and creamy.
Cook Vegetables
Steam or blanch the 1/4 -cut asparagus pieces for 1-2 minutes until slightly tender. Set aside.
Sauté sliced leek, chopped mushrooms, and crushed garlic until softened. Set aside.
Assemble and Bake
Spread the cream filling over the crust evenly.
Arrange the sautéed vegetables and the remaining asparagus spears on top of the filling.
Bake in the preheated oven for about 25-30 minutes or until the quiche is set and the crust is golden.
