Vegan Spinach and Cashew Cheese Quiche
Vegan Spinach quiche filled with cashew cream and crumbly gluten-free pie crust
Equipment
- Blender
- Pie tin mold 26'
Ingredients
Gluten-Free Crust
- 150 Gram Cornmeal
- 150 Gram Chickpea flour
- 150 Gram Vegan butter
- ½ Tsp Salt
- ½ Cup Water
- 1 Tsp Vinegar
Filling
- 250 Gram Spinach Chopped, sauteed with a little oil, and drained.
Cashew Cheese Cream
- 200 Gram Cashews Soaked in hot water for 30 minutes
- 200 ml Vegan rice heavy cream or Coconut cream
- ¾ Cup Water
- ½ Tsp Nutmeg
- ½ Tsp Salt
- ½ Tsp Black pepper
- 1 Tsp Nutritional yeast
Flavors - White Wine Concentrate
- 4 Shallots
- 3 Garlic cloves
- 2 Fresh thyme branches
- ½ Cup White wine
Garnish
- 3 Tbsp. Vegan Mozzarella
- 1 Tsp Toasted pine nuts
Instructions
Gluten-Free Crust
- In a bowl, mix the 2 flours with the salt and butter with your hands until a buttery sandy texture is obtained.
- Add the water and vinegar and continue to mix until a uniform dough is obtained.
- Shape the dough inside the pie pan. Take a little of the dough by hand each time, and tighten to the bottom of the pan, as well as to the sides. When all the dough in the pan, it can be tightened and shaped again with a flat bottom cup.
- Take a knife and cut off the excess dough at the edges to make it straight.
- Refrigerate until the filling is ready.
Filling
- Sautee the chopped spinach with a little olive oil until the spinach gets smaller in volume. When ready transfer to a sieve to drain the liquids.
Cashew Cheese Cream
- Strain the cashews from the water and transfer to a blender along with the vegan heavy cream, and add the water. Blend to a very creamy smooth texture.
- Add all the spices and continue to blend well. Set aside.
Flavors - White Wine Concentrate
- In a saute pan, steam the shallots until translucent. Add the garlic and continue to steam. Add the wine and thyme and continue on a gentle simmering or about 5 minutes.
- Preheat oven to 180 ° C
- Assembling:Add the cashew cream to the white wine concentrate and cook for about 3 minutes. Add the cooked spinach and mix.
- Pour the spinach and cheese mixture over the pan with the dough. Sprinkle over some vegan mozzarella. Drizzle with a little olive oil and bake for about 40 minutes until the cheese is slightly golden.