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Vegan Sun-dried Tomato and Artichoke Quiche
Ingredients
Gluten-free Pastry
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almond flour (see tip)150 g
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buckwheat flour120 g
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dried parsley1 tsp
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dried oregano1 tsp
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fine sea salt½ tsp
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ground linseed1 Tbsp
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olive oil plus extra for greasing1 Tbsp
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water4 ½ Tbsp
Filling
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tinned artichoke hearts drained, halved240 g
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sun-dried tomatoes in oil drained, roughly chopped100 g
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fresh baby spinach50 g
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fresh basil leaves5 sprigs
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nutritional yeast flakes3 Tbsp
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dried oregano1 tsp
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dried chilli flakes1 pinch
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fine sea salt1 ½ tsp
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ground black pepper2 pinches
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firm tofu pressed for 15 minutes (see tip), then broken in pieces400 g
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almond milk1 Tbsp
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onions quartered100 g
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garlic cloves3
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olive oil20 g
Difficulty
medium
Nutrition per 1 slice
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