Vegan Sun-dried Tomato and Artichoke Quiche

Vegan Sun-dried Tomato and Artichoke Quiche

4.5 80 ratings

Prep. 25 min

Total 1 h 10 min

6 slices

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

Difficulty

medium

Nutrition per 1 slice

Sodium 741.7 mg

Protein 27.3 g

Calories 2011.7 kJ / 480.8 kcal

Fat 27 g

Fibre 12.3 g

Saturated Fat 2.8 g

Carbohydrates 41.8 g

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UK and Ireland

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