Epic Deep Crust Earthy Quiche – Pizza Style

This is
a filling and delicious quiche.  I set myself up for trying to please both
my partner and daughter – the one wanted a quiche and the other a pizza, and so
this was born, whilst from my part I wanted a gluten-free base.  So, here
it is, as rustic as they come, but you won’t regret it – the pizza flavours are
really welcome and ever so more-ish. 

INGREDIENTS
FOR THE CRUST

1 cup
pecan nuts or walnuts nuts

1 cup of
raw almonds

1 cup
gluten free rolled oats

3 heaped
Tbsp non-dairy butter

cold
water

METHOD
FOR THE CRUST

Place
the dried ingredients in your food processor, and process until you have a
coarse flour.  Next, add your vegan butter, and process until crumbs
form.  Then add a little water (room temperature) – a little at a time,
until it forms a ball. 

Take the
ball out, no need to roll.  Place in a pre-greased quiche tray – about 10
inches in diameter, now place the ball in the centre of your quiche tray, and
with the balls of your hands begin to press it down and around the base, and
across the sides, evening it out as best you can.  

INGREDIENTS
FOR TOMATO & BELL PEPPER SAUCE

3
tomatoes chopped

½ a red
bell pepper, chopped

1 Tbsp extra
virgin olive oil

salt to
taste

1 clove raw
garlic

½ tsp
oregano

METHOD
FOR THE TOMATO & BELL PEPPER SAUCE

Process
the filling until smooth, and place on the heat for half an hour, stirring
every now and then, until it nicely thickens.  Set it aside until it
cools.

INGREDIENTS
FOR THE FILLING

290g non-gmo
tofu, first drain well and dry with some kitchen towel

½ cup
pre-soaked cashew nuts

1 Tbsp cornstarch/cornflour

1½ Tbsp
nutritional yeast

1½ cups grated
vegan mozzarella

½ cup
soya milk, or other non sweetened plant based milk

½ tsp
salt

EXTRAS

2 spring
onions, chopped

freshly
chopped parsley 

extra
grated vegan cheese 

METHOD
FOR THE FILLING

Place
all the ingredients, except for the chopped spring onions, in a food processor
and process until smooth, then pour onto the quiche dough.

Next,
using a tablespoon add the tomato sauce around the top of the cheese sauce, covering
the surface, and then with a toothpick or wooden kebab stick, make circles by swirling
the point of the stick on the surface to create a marbling effect) with the
tomato sauce in order to create a marble type effect.  Please don’t fret
about this step, just do it as best you can, there is no right or wrong way.

Garnish
with the chopped onions and some grated cheese before popping into the oven.

Place in
a preheated oven 200°C/390°F for 40 mins, but as ovens tend to differ from one
another, then it’s best to use your eyes.  Finish off placing under the
grill to golden it up, and just before serving drizzle on some olive oil and
garnish with freshly chopped parsley.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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