This Mediterranean-inspired quiche swaps the egg & milk combo with beans & cashews for a hearty, nutritious spin. The medley of other savoury flavours will leave your taste buds buzzing.
You will need
- 250 g (1 2/3 cups) wholemeal flour
- 1 teaspoon fine sea salt
- 1/4 cup olive oil
- 1 teaspoon oil, for frying
- 1 leek, chopped finely
- 2 spring onions, finely sliced
- 3/4 cup raw cashews, soaked overnight or in boiling water for 15 minutes
- 400 g tin cannellini beans, drained
- 2 teaspoons Dijon mustard
- 1 lemon, juiced
- 1 tablespoon cornflour
- 2 cloves garlic
- 2 tablespoons capers
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 75 g (1/2 cup) Kalamata olives, pitted
- 410 g tin artichoke hearts, halved
35 mins to prep
65 mins to cook
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.
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.
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.
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.
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.
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.
Top with artichoke heart halves and place in oven. Bake for 30-40 minutes or until pastry is golden brown and filling is firm.
Remove from oven and allow to cool for 10-15 minutes before serving.
If you’re not big on olives, swap them for 1/2 cup of sun-dried tomatoes, drained and chopped.