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Vegan Sun-dried Tomato and Artichoke Quiche

Vegan Sun-dried Tomato and Artichoke Quiche
4.6 74 ratings
Prep. 25min
Total 1 h 10min
6 slices
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Ingredients

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

Nutrition per 1 slice

Calories 480.8 kcal / 2011.7 kJ
Protein 27.3 g
Fat 27 g
Carbohydrates 41.8 g
Fiber 12.3 g
Saturated fat 2.8 g
Sodium 741.7 mg

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