Homemade quiche is a classic, isn’t it? I started experimenting with different ways of creating a version using whole food ingredients that would be both healthy and equally as tasty as the quiche of my childhood — only without the egg, milk, cheese and pastry. Was it a challenge? Well, maybe a little one. But once I stopped trying to ‘match’ components like for like, and instead focused on creating something completely original, I realized I had arrived at a quiche that is just great.
Basil and Walnut Pesto Quiche [Vegan]
- 2 medium potatoes
- 2 1/2 ounces walnuts
- 1 avocado
- 1 ounce fresh basil (including stems)
- 3 cloves garlic
- 2 chia eggs (2 tablespoons chia seeds combined with 5 tablespoons water)
- Juice of 1/2 lemon
- 1 tablespoon olive oil and 1 teaspoon extra
- 10 black olives, pitted and chopped
- 3 ounces kale, chopped with tough stems removed
- 1/2 ounce fresh chives, chopped
- 2 tablespoons sunflower seeds
- 6 asparagus spears
- 3-4 small tomatoes
- 1 tablespoon poppy seeds
- Preheat the oven to 400°F.
- Make the chia eggs and set aside.
- Thinly slice the potatoes and add them to a pan of boiling water. Cook for 5 minutes, until just soft (be careful not to overcook them, you want the slices to remain intact). Drain and leave to cool in a colander.
- To make the pesto, begin by blitzing the walnuts in a food processor until coarsely ground. To this, add the avocado, basil, garlic, chia eggs, lemon juice and 1 tbsp of olive oil. Process until you have a smooth and creamy consistency.
- Transfer to a large bowl and stir in the olives, kale, chives and sunflower seeds. Season with lots of black pepper.
- Next, coat a foil-lined cake tin or flan dish with the remaining olive oil and arrange the potato slices to form a crust. I start by covering the base, then cut a straight edge on the slices for the sides of the tin, to help them stand up more evenly.
- Pour in the quiche filling and press down evenly with a spoon.
- Arrange the asparagus spears and tomatoes as you wish, pressing down gently, and sprinkle the top with poppy seeds.
- Cook on a middle shelf for 40 minutes. Once cooked, leave to stand for 10 minutes before removing from the tin, so that the filling has a chance to set.