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.

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Basil and Walnut Pesto Quiche [Vegan]

Calories

413

Serves

4-6

Cooking Time

40

Ingredients

  • 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
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Preparation

  1. Preheat the oven to 400°F.
  2. Make the chia eggs and set aside.
  3. 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.
  4. 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.
  5. Transfer to a large bowl and stir in the olives, kale, chives and sunflower seeds. Season with lots of black pepper.
  6. 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.
  7. Pour in the quiche filling and press down evenly with a spoon.
  8. Arrange the asparagus spears and tomatoes as you wish, pressing down gently, and sprinkle the top with poppy seeds.
  9. 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.

Nutritional Information

Total Calories: 1651 | Total Carbs: 132 g | Total Fat: 113 g | Total Protein: 44 g | Total Sodium: 234 g | Total Sugar: 21 g Per Serving: Calories: 413 | Carbs: 33 g | Fat: 28 g | Protein: 11 g | Sodium: 59 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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