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Ingredients

For the base:

120g walnuts

120g almonds (or ground almonds)

120g Mornflake Stoneground Oatmeal medium

Pinch of salt

Few twists of black pepper

1 tsp dried rosemary

2 tsp water

 

For the filling:

4 large eggs

250ml coconut cream

2 tbsp nutritional yeast

A squeeze of lemon juice

Pinch of salt

Few twists of black pepper

1 tbsp Rapeseed oil

1 Sweet Red Pepper, sliced

1 courgette, sliced

8 Asparagus spears, sliced into bite-sized pieces.

Method

Preheat the oven to 180°C.

Use a 26cm diameter loose-bottomed quiche tin. Line the base with greaseproof paper and grease the sides.

In a food processor blitz all the ingredients for the base until you have a fine crumb that binds together. Tip half of the mix into a quiche tin and using your hands start to firm the mix into the tin. Tip the remaining half of the base mix in and continue to mold the mix up the sides of the tin. It should be about a ½ centimetre in thickness.

Tear off a strip of baking paper that is slightly wider than the quiche dish, screw it up, unravel it and place onto the pastry, tip in blind baking balls or dry rice and then place in the middle of the oven and cook for 10 minutes.

Once baked, remove to a cooling rack and take out the baking balls.

Meanwhile, make the filling.

Add the eggs, coconut cream, seasoning, nutritional yeast and lemon juice to a food processor and blend until smooth. Set to one-side.

In a large frying pan, pan-fry the courgette, peppers and asparagus for a couple of minutes on each side. Then place onto a plate.

Pour ¾ of the quiche mixture into the case and add the vegetables, then carefully add the remaining mix to just below the pastry line.

Place the quiche in the oven on the middle shelf to cook for 25-30 minutes until lightly browned on the top and the filling is set.

Remove from oven, slice and serve.




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