Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free
Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys mixed vegetable quiche, gf df ef sf and peanut-free. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook vickys mixed vegetable quiche, gf df ef sf and peanut-free using 14 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free:
  1. Take 225 grams my free-from Shortcrust Pastry recipe, link attached below
  2. Prepare 1 tbsp oil plus extra for greasing the tart tins
  3. Prepare 100 grams cashew nuts
  4. Get 240 ml water
  5. Get 4 tbsp cornstarch / cornflour
  6. Make ready 4 tbsp nutritional yeast
  7. Make ready 1 tsp lemon juice
  8. Take 1/4 head broccoli, roughly chopped
  9. Take 1 large onion, finely chopped
  10. Make ready 100 grams carrots, chopped into pea-sized pieces
  11. Take 200 ml chicken or vegetable stock
  12. Take 50 grams peas
  13. Make ready 50 grams sweetcorn
  14. Get salt and black pepper
Steps to make Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free:
  1. Soak the cashews in a small pan of boiling water for an hour to soften
  2. Preheat the oven to gas 6 / 200C /400F
  3. Lightly grease and line 6 individual tart tins and then line with the shortcrust pastry - - https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf
  4. Prick the bottoms with a fork to stop them puffing up in the oven and bake them for 15 minutes then set aside
  5. Drain the cashews and place them into a food processor or blender
  6. Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed
  7. Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened
  8. Add the chopped carrot and onion, cook until the onion is translucent
  9. Add the stock, peas and sweetcorn and carrots and cook for 2 minutes. Add the cashew mixture to the pan and warm through. Season to taste with salt & pepper
  10. Divide the filling evenly between the 6 tart cases
  11. Bake at a reduced heat of gas 3 / 160C / 325°F for 25 minutes or until set, then let the tarts rest for 5 minutes before removing from their cases
  12. Serve hot or cold
  13. Alternatively make one large 8" tart with the same ingredients, blind bake the pastry for 20 - 25 minutes and bake the tart itself at the lower temp for 35 - 40 minutes or until set

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