Vegan Sun-dried Tomato and Artichoke Quiche
TM6 TM5

Vegan Sun-dried Tomato and Artichoke Quiche

4.6 (64 ratings)

Ingredients

Gluten-free Pastry

  • 150 g almond flour (see tip)
  • 120 g buckwheat flour
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • ½ tsp fine sea salt
  • 1 Tbsp ground linseed
  • 3 - 4 ½ Tbsp water
  • 1 Tbsp olive oil, plus extra for greasing

Filling

  • 240 g tinned artichoke hearts, drained, halved
  • 100 g sun-dried tomatoes in oil, drained, roughly chopped
  • 50 g fresh baby spinach
  • 5 sprigs fresh basil, leaves only
  • 3 Tbsp nutritional yeast flakes
  • 1 tsp dried oregano
  • 1 pinch dried chilli flakes
  • 1 ½ tsp fine sea salt
  • 2 pinches ground black pepper
  • 400 g firm tofu, pressed for 15 minutes (see tip), then broken in pieces
  • 1 Tbsp almond milk
  • 3 garlic cloves
  • 100 g onions, quartered
  • 20 g olive oil

Nutrition
per 1 slice
Calories
2027 kJ / 488 kcal
Protein
23 g
Carbohydrates
22 g
Fat
31 g
Saturated fat
4 g
Sodium
967 mg

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