A quiche is a is a savoury, open-faced pastry crust with a filling of savoury custrad with cheese, meat, seafood and/or vegetables. A quiche can be served hot or cold and is popular as party food.
You can use lots of produce from the CSA box for a quiche like callaloo, kangkong, greek oregano, chives, basil and cellery.
If you have left over cooked pumpkin or sweet potato you can cut them into small pieces and add them to the filling as well.
If you make the quiche as party food, try to make small cupcake size ones!!!
The beautifull thing about Yana’s recipe is that it’s completely vegan!!!
1 onion, chopped
5 garlic cloves, chopped
I cube of vegan stock
6 cups of Callaloo, chopped
5 Tbsp water
1 Tbsp cornstarch
– Vegan Bechamel:
30g of Margarine
1 tsp of flour
1 packet of soya or almond cooking cream
Pinch of salt
– Pie Crust:
250g rice flour
2 Tbsp vegetable oil
Pinch of salt
½ cup pine nuts
– Cook the onion and garlic with olive oil in a large pan for 5 minutes.
– Add Callaloo, stock cube and water, cook on low heat for 15-20 minutes until the veggies become tender.
– Drain well, set aside.
– Cook the margarine and flour in a pan until everything melts together
– Add cooking cream and cook very slow, mixing frequently.
– Let the mixture cool down and add to the veggies and add the cornstarch, set aside.
– Make the pie crust by mixing the oil, salt and flour and half the water, mix well.
– Add the rest of the water, mix again.
– You don’t have to use all of the water, just get the dough to an elastic, “working” condition. Roll the dough between wax paper, sprayed with cooking spray (bottom), and plastic wrap (top), transfer to the pie pan with the wax paper.
– Don’t use a large pie pan, your dough should not be too stretched out.
– Spread the vegetable-bechamel mixture on top, put some pine nuts on top and put in the oven at 200 C° for 45 minutes.
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