I have been so busy since moving to Sydney that I haven’t given myself the free time to get back into sharing my recipes. I decided to kick start my blogging in Australia with a recipe I have been meaning to test: vegan quiche!
Quiches are one of those unique dishes that you can serve for just about any meal. They work in the breakfast & brunch menu, dinner entrées or even as appetizers for a party!
Mini Spinach, Tomato, & Chive “Quiches”
Makes 14 -16 quiches
2 1/2 cups of chickpea flour
3 cups of water
3 tbsp of extra virgin olive oil
1 tbsp cumin powder
1 tsp sea salt
1 tsp ground black pepper
2 garlic cloves, chopped finely
1/2 cup chopped chives (green onions)
1 cup grape tomatoes, chopped into quarter slices
1 cup of raw spinach, chopped
Preheat oven to 450°F and grease a standard muffin pan
In a mixing bowl, whisk together the chickpea flour, water, oil, cumin, salt and pepper.
Add the garlic, chives, and spinach and mix well.
Pour the mixture evenly into each muffin tin.
Bake for 16 to 20 minutes, until the tops are golden brown. If you stick a fork into one quiche, it should return dry. If it is still wet, then continue to cook until fully cooked.
2 cups pitted dates (soaked in hot water for 30 minutes)
2 cups raw walnuts
Ingredients for the filling:
2 cups raw cashews (soaked in hot water for 2 hours)
2 large lemons, juiced
1/2 cup coconut oil, melted
1 cup + 2 tbsp of coconut milk (full fat!)
1/3 cup agave nectar
1/2 cup maple syrup
Optional ingredients for topping:
shredded unsweetened coconut
lemon zest (use from the juiced lemons)
Lightly grease a 9-inch round pan. I used a cheesecake pan so it was easy the get the cheesecake out.
To make the crust: Add the dates to a food processor or blender. Blend until only a few chunks are left and the mixture is sticky. Remove the dates. Add the walnuts and blend until a meal texture if formed. Lastly, add the dates back in and blend together with the walnuts for a few pulses. Using your fingers, spread the mixture around the bottom of the round pan, pressing firmly. Put in the fridge until ready.
To make the filling: Add the cashews, coconut oil, coconut milk, lemon juice, agave nectar, and maple syrup to the food processor, or blend. Blend until smooth and all traces of cashew pieces are gone. Take the crusted pan out and pour the filling in. Use a spoon to spread the filling out so an even layer is formed.
Place pan in the fridge overnight, or freezer for 4 hours if serving that day.
(Optional) When ready to serve, heat the frozen blueberries in a saucepan for no more than 5 minutes. Decoratively pour the blueberries over the cheesecake. Sprinkle the coconut shreds and lemon zest. EAT!