Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free.
Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a distinctive dish, vickys mixed vegetable quiche, gf df ef sf and peanut-free. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free is one of the most favored of current trending meals on earth. It's easy, it's quick, it tastes yummy. It's enjoyed by millions daily. Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free is something which I have loved my whole life. They're fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys mixed vegetable quiche, gf df ef sf and peanut-free using 14 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free:
- {Take 225 grams of my free-from Shortcrust Pastry recipe, link attached below.
- {Take 1 tbsp of oil plus extra for greasing the tart tins.
- {Take 100 grams of cashew nuts.
- {Prepare 240 ml of water.
- {Take 4 tbsp of cornstarch / cornflour.
- {Take 4 tbsp of nutritional yeast.
- {Make ready 1 tsp of lemon juice.
- {Prepare 1/4 head of broccoli, roughly chopped.
- {Prepare 1 of large onion, finely chopped.
- {Prepare 100 grams of carrots, chopped into pea-sized pieces.
- {Take 200 ml of chicken or vegetable stock.
- {Get 50 grams of peas.
- {Make ready 50 grams of sweetcorn.
- {Take of salt and black pepper.
Instructions to make Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free:
- Soak the cashews in a small pan of boiling water for an hour to soften.
- Preheat the oven to gas 6 / 200C /400F.
- Lightly grease and line 6 individual tart tins and then line with the shortcrust pastry https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf.
- Prick the bottoms with a fork to stop them puffing up in the oven and bake them for 15 minutes then set aside.
- Drain the cashews and place them into a food processor or blender.
- Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed.
- Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened.
- Add the chopped carrot and onion, cook until the onion is translucent.
- 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.
- Divide the filling evenly between the 6 tart cases.
- 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.
- Serve hot or cold.
- 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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