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Vickys Mixed Vegetable Quiche - Gluten, Dairy, Egg, Soy And Peanut-free Recipe

Vickys Mixed Vegetable Quiche - Gluten, Dairy, Egg, Soy and Peanut-Free Recipe
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Category : Main
Cooking Time : 55 minutes
Serving : 6
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Prepare the ingredients before making Vickys Mixed Vegetable Quiche - Gluten, Dairy, Egg, Soy and Peanut-Free in your home. Then, follow these steps below to serve Vickys Mixed Vegetable Quiche - Gluten, Dairy, Egg, Soy and Peanut-Free for your family or friends.

Ingredients: Vickys Mixed Vegetable Quiche - Gluten, Dairy, Egg, Soy and Peanut-Free

  • 225 grams of my free-from Shortcrust Pastry recipe, link attached below
  • 1 tbsp oil plus extra for greasing the tart tins
  • 100 grams cashew nuts
  • 240 ml water
  • 4 tbsp cornstarch / cornflour
  • 4 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1/4 head broccoli, roughly chopped
  • 1 large onion, finely chopped
  • 100 grams carrots, chopped into pea-sized pieces
  • 200 ml chicken or vegetable stock
  • 50 grams peas
  • 50 grams sweetcorn
  • salt and black pepper

How to Make Vickys Mixed Vegetable Quiche - Gluten, Dairy, Egg, Soy and Peanut-Free

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Vickys Mixed Vegetable Quiche - Gluten, Dairy, Egg, Soy and Peanut-Free in your home by yourself.

    Step 1
  • Soak the cashews in a small pan of boiling water for an hour to soften
  • Step 2
  • Preheat the oven to gas 6 / 200C /400F
  • Step 3
  • Lightly grease and line 6 individual tart tins and then line with the shortcrust pastry
  • Step 4
  • Prick the bottoms with a fork to stop them puffing up in the oven and bake them for 15 minutes then set aside
  • Step 5
  • Drain the cashews and place them into a food processor or blender
  • Step 6
  • Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed
  • Step 7
  • Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened
  • Step 8
  • Add the chopped carrot and onion, cook until the onion is translucent
  • Step 9
  • Add the stock, peas and sweetcorn and carrots and cook for 2 minutes. Add the cashew mixture to the pan and warm through. Season to taste with salt & pepper
  • Step 10
  • Divide the filling evenly between the 6 tart cases
  • Step 11
  • Bake at a reduced heat of gas 3 / 160C / 325°F for 25 minutes or until set, then let the tarts rest for 5 minutes before removing from their cases
  • Step 12
  • Serve hot or cold
  • Step 13
  • Alternatively make one large 8" tart with the same ingredients, blind bake the pastry for 20 - 25 minutes and bake the tart itself at the lower temp for 35 - 40 minutes or until set
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