Posted in Recipes on 03.07.2018
Caramelised Leek, Onion and Goat's Cheese Quiche
prep: 20 mins / cook: 35 mins / inactive: 60 mins / total: 1 hour 55 mins / quantity: 6 individual quiches Print recipe?
Some say real men don’t eat quiche. I honestly don’t care if they don’t .. all the more for me! But quiche without any eggs or dairy? Quiche with a gluten free pastry? Yep, I think so! The filling itself doesn’t have that same ‘wobble’ as an egg filling. But it IS thick, rich and creamy and absolutely full of flavour thanks to the caramelised leeks and onions.
There are very few savoury dishes I make that I don’t include onions in somewhere. And the type of onion you use here is entirely up to you – I just prefer red onions for most things. Cooked or raw they’re a lovely mild, sweet flavour which goes perfectly with aromatic leeks and garlic.
The pastry was also a successful experiment never having made gluten free pastry before. I’ve used Hodmedods Organic Fava Bean Flour – which gives the pastry an extra level of savoury flavour.
The filling was a bit of a science experiment – chickpea flour and soaked soft cashews give that wonderful rich creamyness. Spoonfuls of New Roots vegan Goat’s Cheese finishes it all of and gives it extra cheesyness! If you’ve never tried vegan cheese you honestly can’t find better than New Roots. They’re also a truly lovely group of people and we like lovely people ❤
I think the new saying should be – real PEOPLE eat vegan (and gluten free) quiche ? .. anyone want to print me up a t-shirt?
If you make any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! ❤)
Caramelised Leek, Onion and Goat's Cheese Quiche
prep: 20 mins / cook: 35 mins / inactive: 60 mins / total: 1 hour 55 mins / quantity: 6 individual quiches
- 2 cups (250g) Hodmedod's Fava Bean Flour
- 1/2 cup (120g) dairy free spread - I used Vitalite
- Pinch salt
- 3-5 tblsp cold water
- 1/2 cup (80g) cashews
- 1 leek - sliced and rinsed in cold water to remove any dirt
- 1 red onion - peeled and finely sliced
- 3 cloves garlic - peeled and crushed
- 2 sprigs fresh rosemary - needles only, roughly chopped (see note)
- Drizzle of olive oil
- 1 cup (125g) chickpea flour (also known as gram flour)
- 1/4 cup (2 tblsp) nutritional yeast
- 500 ml unsweetened almond milk
- 1 tsp ground cumin
- 1 tsp salt + a few grinds of black pepper
- 100g New Roots Vegan Goat's Cheese
- Individual loose bottomed tart tins - I used these from Pro Cook (5 inches / 12 + 1/2 cm)
- Blender - I used a Nutribullet RX
- Start by soaking the cashew nuts - put into a heatproof bowl and add 1 cup (250ml) boiling water. Set aside for at least an hour (you can also soak these overnight if you're super organised!)
- While they're soaking, make the pastry - put the flour, salt and dairy free spread into a large bowl and rub the spread between your fingers, working it into and dispersing evenly through the flour (see note)
- Add 3 tablespoons of cold water and bring the mixture together to form a dough. If it's too dry add a splash more water a little at a time. You want to make it into a dough using a light touch - over-handling and over-mixing is what makes the finished pastry tough!
- Once you have a smooth dough wrap in cling film and put in the fridge for 30 minutes
- While that's resting put the washed leeks, onions, garlic and a drizzle of oil into a small frying pan and gently saute for 10-15 minutes, stirring frequently until golden. Set aside to cool
- After the pastry has rested for 30 minutes unwrap and roll out on a lightly floured surface - you want to roll it out fairly thinly
- Use a plate or something larger than your tins to cut out circles from the pastry. Lift the circles into your tin and carefully push with floured fingers tightly into the tin
- Put the tins on a tray (or two) and put in the freezer for half an hour
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- Take the tins out of the freezer and put into the oven for 10 minutes
- While they're cooking, finish the filling - put the soaked cashews and water into a blender along with the chickpea flour, nutritional yeast, almond milk, cumin, salt and pepper
- Whizz until completely smooth
- Stir into the pan with the leek mixture and mix well
- Remove the tart cases from the oven and evenly divide the mixture between them
- Add 3 small spoonfuls of goat's cheese to each tart then put back in the oven for a further 25 minutes until set and golden
- These are delicious both fresh from the oven and cold the next day (or two). They also freeze really well if you're batch making!
- If you don't have any fresh rosemary simply substitute with 1 tsp dried rosemary
- I have a step by step guide to making pastry here - the ingredients are the different but the principle and method is exactly the same ?
Some products I used in today's post...
NutriBullet RX 1700W Power Black Nutri Bullet Blender Mixer Juicer Extractor Food Processor
Price £129.99 Was £169.99
Some of the links above are affiliate links, which pay us a small commission for our referral at no extra cost to you! Thank you for supporting The Cook & Him.
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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