ASPARAGUS QUICHE

SERVES A 11-INCH (28CM) QUICHE/8 SLICES

FOR THE PASTRY:

2 1/2 cups (325 g) all-purpose flour, plus, extra for dusting

1 tsp. sea salt

1/2 cup (150 g) vegan margarine, plus

extra for the lunchbox

pinch of sugar

FOR THE FILLING:

6 white asparagus spears

6 green asparagus spears

1 large or 2 small mild red chiles

10 oz. (300 g) silken tofu

1/2 cup (100 g) soy cream, or other plant-based cream

1 heaped tsp. cornflour

1 tbsp. olive oil

1 tsp. dried oregano

1 tsp. dried basil

freshly ground black pepper

SPECIAL EQUIPMENT:

11 inch (28cm) springform pan

NUTRITIONAL VALUES

Calories: 415kcal
Fat: 16.2g (2.6g S.Fat)
Carbs: 60.5g
Protein: 8.5g
Sugar: 2.5g
Sodium: 381mg

METHOD

To make the pastry, combine the flour, salt, and margarine in a mixing bowl. Rub it together with your fingertips for a few seconds, until the mixture resembles breadcrumbs. Sprinkle in the sugar and 8 tablespoons water, and stir with a knife until the mixture forms clumps and cleans the bowl. Form the pastry into a disc, wrap in plastic wrap, and chill for 1 hour.

Chop the woody ends of both types of asparagus for the filling. Lower one-third of the green asparagus spears should be peeled. Remove the seeds from the chile before slicing it into narrow strips. Preheat the oven to 180°C/350°F. Grease an 11-inch (28-cm) springform pan with cooking spray.

On a floured work surface, roll out the pastry until it is large enough to line the pan. Roll it carefully over the rolling pin and place it in the pan, gently pressing down in the corners to form a pastry case. In a mixing bowl, combine the tofu, cream, cornflour, oil, oregano, and basil until smooth and creamy, then season with salt and pepper to taste. Spread the cream over the pastry, then alternately arrange the different coloured asparagus and chile strips on top.

Bake the quiche for 25–30 minutes in the centre of the oven, or until golden. Allow it to cool slightly on a wire rack in the pan. Remove the quiche from the pan and cut into pieces to serve or pack for lunch.

CRUSTLESS QUICHE BITES

SERVES 12 QUICHE BITES

Cooking oil spray

1 tbsp. (15 ml) sunflower oil

1 cup (85 g) chopped broccoli florets

1 cup (40 g) baby spinach

1/4 cup (40 g) diced red onion

1/3 cup (50 g) diced sun-dried tomatoes

1 1/4 cups (155 g) chickpea flour

1/3 cup (25 g) nutritional yeast

1 1/2 tbsp. (12 g) corn starch

2 tsp. Indian black salt (kala namak, see note)

1 tsp. onion powder

1/4 tsp. ground turmeric

1/4 tsp. black pepper

2 1/4 cups (530 ml) vegetable broth

1 tsp. apple cider vinegar

NUTRITIONAL VALUES

Calories: 120kcal
Fat: 3g (0.4g S.Fat)
Carbs: 17.2g
Protein: 7.3g
Sugar: 2.8g
Sodium: 222mg

METHOD

Preheat the oven to 350of (180oc, or gas mark 4), and spray a 12-count cupcake pan with a thin coat of cooking oil spray.

In a small sauté pan over medium heat, warm the sunflower oil. Add the broccoli, spinach, red onions, and sun-dried tomatoes once a drop of water sizzles in the pan. Cook for 5 minutes, or until the onions are almost translucent. Set aside the pan while you prepare the batter.

In a large mixing bowl, combine the chickpea flour, nutritional yeast, corn starch, Indian black salt, onion powder, turmeric, and black pepper.

Whisk in the vegetable broth and apple cider vinegar to the chickpea flour mixture. Fold the sautéed mixture into the batter and spoon about 1/3 cup (80 ml) into each cupcake pan opening. Bake for 25 to 28 minutes, or until the tops are golden and not jiggly when tapped on the counter.

Allow the pan to cool for 10 minutes on a rack before serving the quiche bites.

RECIPE NOTES

If you want to freeze these quiche bites, let them cool completely before placing them in a zip bag. Allow the quiche bites to defrost before warming them in the microwave or oven.