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Basil and Walnut Pesto Quiche
[Vegan]

LH By: Laura Hemmington

Author Bio

Delicious, yet simple whole foods recipes that will make you feel like a pro chef. Laura Hemmington writes... Read More

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Basil and Walnut Pesto Quiche [Vegan, Gluten-Free]

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Basil
Walnut

Basil and Walnut Pesto Quiche [Vegan]

413

4-6

Dairy Free

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,... Read More

Ingredients You Need for 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

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How to Prepare Basil and Walnut Pesto Quiche [Vegan]

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.