B-well Queen of Hearts Quiche Recipe from the B-well Happy Heart Cookbook
Serves 6-8
Cooking Time: 60 minute
INGREDIENTS For the crust 2 tbsp B-well Canola and Olive Oil Blend 1 tbsp chia seeds / ground flax seeds 1 cup oats 1 cup flour ¼ tsp salt 1 tbsp nutritional yeast
For the filling 1 tbsp B-well Canola and Olive Oil Blend 1 tbsp chickpea flour 1 onion, thinly sliced 2 cloves garlic, minced 2 cups mushrooms, chopped 1 cup broccoli florettes 1 cup baby spinach, chopped 2 courgettes, chopped 2 tbsp nut milk 4 tbsp nutritional yeast 1 tbsp lemon zest ½ tsp turmeric Salt and pepper
RECIPE INSTRUCTIONS For the crust, preheat your oven to 180 degrees Celsius and coat a quiche dish with cooking spray. Combine the flaxseed and 3 tbsp water in a small bowl and set aside to swett / soften. In a food processor, add all the dry ingredients ( oats, flour, nutritional yeast and salt ) and pulse to combine. With the processor running, slowly stream in the B-well Canola and Olive Oil Blend and flaxseed mixture. Add 1 tbsp of water at a time until the dough comes together when pinched. Crumble the dough into the pan and press flat and evenly on the bottom and sides of dish. Prick a few times with a fork, and blind bake for 10 minutes. Remove the paper, and bake for a further 5 minutes. Remove from oven and set aside to cool while you make the filling. For the filling, saute the garlic and mushroom over medium heat, until softened. Add the spinach and courgettes with a big pinch of salt and pepper. Saute for 3-4 minutes and remove. In the food processor, place the milk, chickpea flour, nutritional yeast, turmeric, lemon zest, salt and pepper. Blend until smooth. Add the vegetable mixture and pulse a few times to combine. NOTE – you are not trying to make a vegetable puree, you want texture to remain behind, so do not overblend. Pour the filling into the baked tart dish, and spread evenly. Bake for roughly 35 minutes until firm to the touch, and the crust is golden. Cool for 10-15 minutes before slicing and enjoying!
