Recipe of Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free in 27 Minutes for Young Wife

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vickys mixed vegetable quiche, gf df ef sf and peanut-free. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have vickys mixed vegetable quiche, gf df ef sf and peanut-free using 14 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free:

1. Prepare 225 grams my free-from Shortcrust Pastry recipe, link attached below
2. Prepare 1 tbsp oil plus extra for greasing the tart tins
3. Get 100 grams cashew nuts
4. Get 240 ml water
5. Prepare 4 tbsp cornstarch / cornflour
6. Make ready 4 tbsp nutritional yeast
7. Make ready 1 tsp lemon juice
8. Get 1/4 head broccoli, roughly chopped
9. Make ready 1 large onion, finely chopped
10. Get 100 grams carrots, chopped into pea-sized pieces
11. Get 200 ml chicken or vegetable stock
12. Get 50 grams peas
13. Take 50 grams sweetcorn
14. Prepare salt and black pepper

Once the vegetables are roasted you are ready to assemble the quiche. Sprinkle the remaining cheese onto the base of the pastry case. Pile in the vegetables, spreading them out so that they are evenly distributed, and pour over the cream mixture. Free & Easy Gluten free gravy mix DF GF SF.

Instructions to make Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free:

1. Soak the cashews in a small pan of boiling water for an hour to soften
2. Preheat the oven to gas 6 / 200C /400F
3. 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
4. Prick the bottoms with a fork to stop them puffing up in the oven and bake them for 15 minutes then set aside
5. Drain the cashews and place them into a food processor or blender
6. Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed
7. Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened
8. Add the chopped carrot and onion, cook until the onion is translucent
9. 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
10. Divide the filling evenly between the 6 tart cases
11. 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
12. Serve hot or cold
13. 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

Antony Worrall Thompson instant gravy DF SF GF WF EF. Bake the perfect quiche Lorraine with our top tips. With crumbly pastry and a fluffy bacon filling, it's perfect for picnics, lazy lunches or summer parties. Eggless quiche never tasted so good! Easter is coming up and I thought it was about time to finally photograph and share my vegan quiche recipe.

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