Caramelised Leek, Onion and Goat's Cheese Quiche - gluten free pastry made with fava bean flour with a rich, creamy vegan filling packed full of veggies and flavour! Vegan goat's cheese brings all the flavours beautifully together! Recipe on thecookandhim.com

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.

Caramelised Leek, Onion and Goat's Cheese Quiche - gluten free pastry made with fava bean flour with a rich, creamy vegan filling packed full of veggies and flavour! Vegan goat's cheese brings all the flavours beautifully together! Recipe on thecookandhim.com

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.

Caramelised Leek, Onion and Goat's Cheese Quiche - gluten free pastry made with fava bean flour with a rich, creamy vegan filling packed full of veggies and flavour! Vegan goat's cheese brings all the flavours beautifully together! Recipe on thecookandhim.com

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.

Caramelised Leek, Onion and Goat's Cheese Quiche - gluten free pastry made with fava bean flour with a rich, creamy vegan filling packed full of veggies and flavour! Vegan goat's cheese brings all the flavours beautifully together! Recipe on thecookandhim.com

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 ❤

 

Caramelised Leek, Onion and Goat's Cheese Quiche - gluten free pastry made with fava bean flour with a rich, creamy vegan filling packed full of veggies and flavour! Vegan goat's cheese brings all the flavours beautifully together! Recipe on thecookandhim.com

I think the new saying should be – real PEOPLE eat vegan (and gluten free) quiche ? .. anyone want to print me up a t-shirt?

Caramelised Leek, Onion and Goat's Cheese Quiche - gluten free pastry made with fava bean flour with a rich, creamy vegan filling packed full of veggies and flavour! Vegan goat's cheese brings all the flavours beautifully together! Recipe on thecookandhim.com

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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

Ingredients

    Pastry

    • 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

    Filling

    • 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

    Instructions

    1. 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!)
    2. 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)
    3. 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!
    4. Once you have a smooth dough wrap in cling film and put in the fridge for 30 minutes
    5. 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
    6. 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
    7. 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
    8. Put the tins on a tray (or two) and put in the freezer for half an hour
    9. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
    10. Take the tins out of the freezer and put into the oven for 10 minutes
    11. 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
    12. Whizz until completely smooth
    13. Stir into the pan with the leek mixture and mix well
    14. Remove the tart cases from the oven and evenly divide the mixture between them
    15. 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
    16. 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!

    Notes

    • 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 ?
    Caramelised Leek, Onion and Goat's Cheese Quiche

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    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.

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