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Basil and Walnut Pesto Quiche [Vegan]

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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]

This Recipe is :

Dairy Free Vegan

Calories

413

Serves

4-6

Cook 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

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

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AUTHOR & RECIPE DETAILS


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Delicious, yet simple whole foods recipes that will make you feel like a pro chef.

Laura Hemmington writes for a small publishing house in London and is the blogger and creator of The Whole Ingredient, where you can find delicious yet simple whole food recipes. When not in the kitchen or immersed in a notebook, she can be found seeking out nature and history across the capital, and in the vegan-friendly establishments that she finds along the way.


 

 

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0 comments on “Basil and Walnut Pesto Quiche [Vegan]”

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Claudia Guerrero
2 Years Ago

This sounds delicious, thanks! I will try it. I especially appreciate the advice of "stop trying to \'match\' components like for like".Thanks again!


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