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Ingredients
Quiche
- 320g pack ready rolled vegan shortcrust pastry (we used Jus Rol)
- 2 medium courgettes, cut into 1cm rounds
- 1 tbsp extra virgin olive oil
- 150g cashew nuts (soaked overnight or for a minimum of 4 hrs), drained
- 3 tbsp nutritional yeast
- ½ tsp ground turmeric
- 60g tinned cannellini beans, drained and rinsed
- ½ lemon, zest and juice
- 1 garlic clove, finely crushed
- 2 tsp Dijon mustard
- 4 tbsp oat milk
- 4 tbsp OGGS® Aquafaba
- 20g basil, leaves picked and torn
- 6 spring onions, finely sliced
- 3 tbsp toasted pine nuts
- 50g vegan feta, crumbled (our favourite is Violife Greek White
To serve
- Simple green salad
Method
Preheat the oven to 190°C, fan 170°C, gas 5.
Use the pastry to line a 20cm loose-bottomed tart tin, trimming and patching it accordingly. Prick the base a few times with a fork then freeze for 15 mins until firm. Line the pastry with a scrunched-up piece of greaseproof paper and fill with baking beans or dry rice. Place on a baking tray and bake in the oven for 15-20 mins until the sides are set. Remove the baking beans and bake for a further 5-10 mins until evenly golden.
Meanwhile, toss the courgette in the oil, season with sea salt and black pepper and roast for 25 mins, tossing occasionally, until lightly charred.
Blend the cashews, nutritional yeast, turmeric, beans, lemon zest and juice, garlic and mustard together in a high-powered food processor until smooth. Transfer to a large bowl and season to taste.
In a separate bowl, whisk the OGGS® Aquafaba until pale and fluffy. Gently fold the aquafaba through the cashew mix. Add the roasted courgette, basil, spring onion and pine nuts (saving a little of the latter 3 to garnish) and stir to combine. Pour into the pastry case, smooth the top, sprinkle with the feta and bake for 45-50 mins until set in the middle.
Leave to cool for 30 mins and serve topped with the remaining basil, spring onion and pine nuts with a crisp green salad and a wedge of lemon on the side.
Top Tips
Save any pastry offcuts to plug any holes once it’s been blind baked.
Use a mixture of yellow and green courgettes if you can find them.
This tart is a summer classic but can be enjoyed all year round. Swap the basil for wild garlic if it is in season for a delicious Spring twist.
GANG