Recipe:

Artichoke & Olive Quiche

Artichoke & Olive Quiche recipe
soy free

This Mediterranean-inspired quiche swaps the egg & milk combo with beans & cashews for a hearty, nutritious spin. The medley of other savoury flavours will leave your taste buds buzzing.

Preparation time Prep: 35 mins
cool time cool: 1 hour
cook time cook: 65 mins
serves:
8

You will need:

  • 250 g (1 ⅔ cups) wholemeal flour
  • 1 teaspoon fine sea salt
  • ¼ cup olive oil
  • 1 teaspoon oil, for frying
  • 1 leek, chopped finely
  • 2 spring onions, finely sliced
  • ¾ cup raw cashews, soaked overnight or in boiling water for 15 minutes
  • 400 g tin cannellini beans, drained
  • 2 teaspoons Dijon mustard
  • 1 lemon, juiced
  • 1 tablespoon cornflour
  • 2 cloves garlic
  • 2 tablespoons capers
  • ¼ cup nutritional yeast
  • 1 teaspoon dried oregano
  • 75 g (½ cup) Kalamata olives, pitted
  • 410 g tin artichoke hearts, halved
~
Photography: Chris Middleton
Stylist: Deb Kaloper

Directions:

  • 1Lightly spray a 23 cm quiche tin with olive oil spray. In a medium bowl combine wholemeal flour, salt, ¼ cup olive oil and ½ cup water. Combine with a spoon, mould together, then turn out onto a lightly floured surface and knead until it's well combined and forms a ball.
  • 2Using a rolling pin, roll out over a lightly floured surface, making it large enough to fit the quiche pan. Transfer pastry to pan and trim down edges with a knife. Refrigerate for 1 hour to set.
  • 3Preheat oven to 175°C. Remove quiche base from fridge and prick all over with a fork. Place in oven and blind bake (prebake) for 15 minutes. Remove baking beads, if using, and bake for a further 10 minutes or until lightly browned. Set aside to cool.
  • 4For the filling, place a medium saucepan over high heat. Add the other teaspoon of oil and heat for 30 seconds. Add leek and spring onion and stir for 1 minute. Then reduce heat to medium and cook for 6-8 minutes or until leek has softened. Set aside to cool.
  • 5In a blender add cashews, beans, mustard, lemon juice, cornflour, garlic, capers and ⅓ cup water. Blend on high for 30 seconds or until smooth.
  • 6Add cashew-bean puree to cooled leek and spring onion. Add nutritional yeast, oregano and olives. Gently stir to combine and pour into quiche base.
  • 7Top with artichoke heart halves and place in oven. Bake for 30-40 minutes or until pastry is golden brown and filling is firm.
  • 8Remove from oven and allow to cool for 10-15 minutes before serving.

Variation: If you're not big on olives, swap them for ½ cup of sun-dried tomatoes, drained and chopped.

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