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

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys mixed vegetable quiche, gf df ef sf and peanut-free. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

You can use frozen or canned mixed vegetable, or put together dibs and dabs of leftovers. Perhaps you'd rather use just one vegetable, such as broccoli, asparagus, corn or cauliflower. Mixed vegetable quiche isn't nearly as difficult to make as you might assume it is.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Make ready 225 grams my free-from Shortcrust Pastry recipe, link attached below
  2. Take 1 tbsp oil plus extra for greasing the tart tins
  3. Prepare 100 grams cashew nuts
  4. Prepare 240 ml water
  5. Get 4 tbsp cornstarch / cornflour
  6. Take 4 tbsp nutritional yeast
  7. Prepare 1 tsp lemon juice
  8. Make ready 1/4 head broccoli, roughly chopped
  9. Take 1 large onion, finely chopped
  10. Prepare 100 grams carrots, chopped into pea-sized pieces
  11. Take 200 ml chicken or vegetable stock
  12. Make ready 50 grams peas
  13. Take 50 grams sweetcorn
  14. Prepare salt and black pepper

Free & Easy Gluten free gravy mix DF GF SF. Antony Worrall Thompson instant gravy DF SF GF WF EF. Once the vegetables are roasted you are ready to assemble the quiche. Sprinkle the remaining cheese onto the base of the pastry case.

Instructions 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

Pile in the vegetables, spreading them out so that they are evenly distributed, and pour over the cream mixture. To Make the Quiche Mix: In a large mixing bowl, whisk together the eggs with the milk and cream. Stir in the cheeses, parsley, and salt. Spread the vegetables over the bottom of the pastry shell (which is still on the baking tray to catch any drips during baking) and carefully pour the egg mixture over. Thaw and drain spinach, wring it out well by hand.

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