Directions

1. Step 1

   Lightly spray a 23 cm quiche tin with olive oil spray. In a medium bowl combine wholemeal flour, salt, 1/4 cup olive oil and 1/2 cup water. Combine with a spoon, mould together, then turn out onto a lightly floured surface and knead until it’s well combined and forms a ball.

2. Step 2

   Using a rolling pin, roll out over a lightly floured surface, making it large enough to fit the quiche pan. Transfer pastry to pan and trim down edges with a knife. Refrigerate for 1 hour to set.

3. Step 3

   Preheat oven to 175°C. Remove quiche base from fridge and prick all over with a fork. Place in oven and blind bake (prebake) for 15 minutes. Remove baking beads, if using, and bake for a further 10 minutes or until lightly browned. Set aside to cool.

4. Step 4

   For the filling, place a medium saucepan over high heat. Add the other teaspoon of oil and heat for 30 seconds. Add leek and spring onion and stir for 1 minute. Then reduce heat to medium and cook for 6-8 minutes or until leek has softened. Set aside to cool.

5. Step 5

   In a blender add cashews, beans, mustard, lemon juice, cornflour, garlic, capers and 1/3 cup water. Blend on high for 30 seconds or until smooth.

6. Step 6

   Add cashew-bean puree to cooled leek and spring onion. Add nutritional yeast, oregano and olives. Gently stir to combine and pour into quiche base.

7. Step 7

   Top with artichoke heart halves and place in oven. Bake for 30-40 minutes or until pastry is golden brown and filling is firm.

8. Step 8

   Remove from oven and allow to cool for 10-15 minutes before serving.