4 years ago

This is how to make keto vegan quiche with crusty and light crust and creamy filling. What a great way to greet autumn with style.

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INGREDIENTS
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QUICHE CRUST:
10"(25x 4.2cm) diameter flan dish
Pie tin I used https://amzn.to/2mEjijn

1.5 cup (170g) ground almonds
1/2 cup {50g} ground flaxseed
1/2 tsp Salt
3-4 tbsps Nutritional yeast
1/4 cup 40g Melted Coconut Oil
Water

FILLING (base):
300g Silken tofu (or soft tofu)
1/2 cup ground almonds
1/4 cup nutritional yeast
1 -2 onion
250g Mushrooms
Salt and pepper

Additional filling/toppings
Chopped spring onions
1 large tomatoes
2 courgettes

DIRECTIONS
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QUICHE CRUST:
1. Place all QUICHE CRUST ingredients (except water) in a mixing bowl and mix well.
2. Add cold water small amount at a time (few drops) till the mixture can be bind together into a dough ball.
3. Spread the mixture on an 10"(25x 4.2cm) diameter flan dish till it's fully covered.
4. Bake in 180C/350F pre-heated oven for 15mins
5. Leave to cool for 10min before removing the flan dish.

QUICHE FILLING:
1. Saute chopped onions till caramelised, and do the same with sliced mushrooms till nicely brown. Leave them aside too cool.
2. Mix silken tofu, ground almonds and nutritional yeast in a bowl till smooth. Season with salt and pepper.
3. Add in caramelised onion and mushrooms in the mixture and mix well.
4. Pour the mixture in the baked (and cooled) QUICHE CRUST and spread evenly.
5. Arrange sliced courgettes, tomatoes and basil leaves on the quiche filling as desired.
6. Bake in 180C/350F pre-heated oven for 40mins

#LCHFRecipes
#KetoVeganRecipes

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