Quiche Kimchi
Recipe by
Medium
1 Hour 15 Mins
INGREDIENTS:
- 165g Shortcrust Pastry (Jus Rol for example)
- 50g Aubergine, cubed
- 50g Roasted Yellow Pepper
- 50g Roasted Red Pepper
- 50g Broccoli Florets, steamed
- 340ml Crackd® The No-Egg-Egg®
- 150g Grated Vegan Cheese
- 50g YUMCHI Radiant Radish Kimchi
- 50g Sundried Tomatoes
- 5 Cherry Tomatoes, halved
- 2 cloves Garlic
- Toppings: Salad leaves, Dairy-free feta, Roasted Chickpeas
METHOD:
- Preheat the oven to 150° fan C/170°/Gas Mark 4.
- Roll out the pastry and line an 8-inch quiche dish - make sure it's a deep dish and there is a couple of cm's space at the top.
- Line the base with greaseproof paper and cover with baking beans (or can use lentils if baking beans aren't available).
- Bake for 20 minutes. Take out of the oven and take out the baking beans/lentils and greaseproof paper.
- Roast the peppers and aubergine in a little olive oil for 20 minutes.
- Steam the broccoli florets until just soft.
- In a bowl, mix the Crackd® The No-Egg-Egg®, vegan cheese and salt and pepper.
- Pour the mix into the pastry, spoon in the sun-dried tomatoes, steamed broccoli and roasted vegetables - press into the mix.
- Half the cherry tomatoes and place around the quiche.
- Place in the oven at 160° C, gas mark 3 for 1 hour 5 minutes.
- Place in the fridge for 15 minutes to 'firm up' the quiche. Serve warm or cold, with a mixed salad, fresh herbs, crispy roasted chickpeas and dairy-free feta cheese.
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