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Broccoli and cashew quiche recipe

Broccoli and cashew quiche recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Broccoli quiche

A gorgeous vegetarian quiche made with broccoli, brie cheese and cashews. If you prefer, you can cook the broccoli slightly to soften it before adding to the quiche.

28 people made this

IngredientsServes: 6

  • 250g frozen puff pastry
  • 250g wedge of brie
  • 500g broccoli, broken up into florets
  • 125ml sour cream
  • 3 eggs
  • 1 tablespoon honey
  • 150g cashew nuts
  • Salt and pepper to taste
  • Grated cheddar cheese

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Thaw puff pastry; roll out on floured surface and cover bottom and edges of a loose bottomed tin or quiche dish.
  2. Preheat the oven to 225 degrees C / Gas mark 7.
  3. Slice the brie into thin slices and cover the bottom of the pastry with half of the brie slices. Then sprinkle over half of the cashew nuts and add the all of the broccoli florets.
  4. Beat sour cream together with the eggs, salt and pepper; pour this mixture over the broccoli.
  5. Add remaining cashew nuts and arrange the other half of the brie slices on top. Drizzle one tablespoon of honey over the brie and sprinkle some grated cheddar on top.
  6. Bake the quiche for about 25 minutes or until the pastry is golden brown.

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Reviews & ratingsAverage global rating:(16)

Reviews in English (1)

This was a really lovely dish - I might add a bit more seasoning next time, but the textures were great. I did cook the broccoli a little first. Will definitely make it again. Was lovely warm and cold too.-02 Jan 2014


Crustless Quiche

This Crustless Quiche is super easy to make and the only low carb quiche you will need. Naturally vegan this gluten free quiche is made with veggies like broccoli, carrots, onions, and tofu. You won&rsquot miss the carbs or the fact there isn&rsquot any crust in this healthy quiche recipe. It tastes just like the real deal, if not really better than that. The quiche is also super kids friendly, even picky kids will love this.

Tofu is a staple in my house when it comes to sources of protein. Like in this Chinese 5 Spice Tofu Stir Fry where it gets combined with vegetables.

Building on this great combination, I came up with this Crustless Quiche recipe. Trust me, it is a must make for all your low carb meals.

Try it out and you will see it is hearty, filling, healthy, flavorful, super easy to make in a food processor, the ultimate comfort food for your healthy food recipes, and a must make no matter if vegan or not. Everyone will got a big soft spot on it.

Also the result is really cheesy, if you add the optional vegan cheese and nutritional yeast.


Ingredients of Crustless Broccoli Quiche

  • 3 cup broccoli
  • 300 gm cheddar cheese
  • 2 cup onion
  • 8 egg
  • 3 cup milk
  • 4 slices whole wheat bread

How to make Crustless Broccoli Quiche

Step 1

Preheat the oven at 170 degree C. While the oven pre-heats, cut the bread into small cubes, grate the chedder cheese, chop the onion finely and break the broccoli into small florets. In a deep bottomed pan, cook the broccoli.

Step 2

In a bowl, whisk the eggs and once whisked add milk and mix it in well.

Step 3

Then add cubed bread pieces along with broccoli, cheddar cheese, chopped onions. Stir well. Spray cooking spray on the baking dish and pour the mixture on the baking tray. Bake for an hour or until fully baked. I can be served hot or cold, as pr your preference.


Broccoli Cheese Quiche

This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, also healthy.

INGREDIENTS FOR THE CRUST
2 cups walnuts
1 and a half cups of cornflakes or g/f equivalent
2 cups gluten free oats
2 Tbsp vegan margarine
water
a pinch of salt

METHOD FOR THE CRUST
1. Prepare a 12 inch quiche tray – grease it, and make the dough.
2. Place the dried ingredients in a food processor, and process until your mix looks like thick wholemeal flour.
3. Add the margarine until the texture binds together, whilst you continue to process.
4. Add a little bit of water every few seconds, until your mix forms a ball in your processor – then it’s ready.
5. With clean hands, remove the ball and press it onto the baking quiche tray, distributing it as evenly as you can (you do not need a rolling pin for this, let your hands and fingers do the job). Take care at the edges, and be sure to press down to form a nice, even base. Set aside to make the filling.

INGREDIENTS FOR FILLING
1 cup blanched almonds
1½ cups cashew nuts
1 Tbsp nutritional yeast
1 tsp salt (but adjust to taste)
1 cup grated vegan cheese of your choice
1 Tbsp cornstarch
2 cups unsweetened vegan milk of your choice

EXTRAS
2 Tbsp freshly chopped parsley
1 small leek, finely chopped
2 cups broccoli florets (if using frozen as I did, be sure to thaw them first)
½ tsp sweet paprika

METHOD FOR THE FILLING

  1. Place all the ingredients in your food processor, and process until they form a rich thick mix
  2. Place the leek, parsley and broccoli florets on top of the dough
  3. Pour the nut and cheese mix all around the base of the vegetables in the dish
  4. Garnish with pepper, and a sprinkle of sweet paprika
  5. Pre-heat your oven to 180°C/355°F, place your quiche in the bottom of the oven, and cook for 20-25 minutes. Then place on the top, and cook for a further 5-10 minutes, finishing off with grilling or browning the top for 5 minutes or so, until golden. Remove from oven, and allow to rest for a few minutes before serving.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.


Preparation

Cook the bacon strips in a large frying pan over medium heat until it's golden and crispy on both sides.

Remove and place it on a plate lined with a paper towel. Remove most of the grease from the frying pan.

Add olive oil to the pan. Once hot, add the chopped broccoli, onions and garlic. Season with a little salt and pepper and cook for a few minutes, tossing occasionally until broccoli is slightly tender

Chop the bacon and add it to the pan. Remove pan from heat.

Preheat oven to 350 degrees.

While the oven preheats, prepare the egg filling. Add eggs, whole milk and Parmesan cheese to a mixing bowl and whisk well to combine. Season with a little salt and pepper.

Layer the bottom of the pie crust with most of cheddar and mozzarella cheeses, reserving about ¼ cup of cheese for the top of quiche.

Sprinkle the broccoli, onion and bacon mixture over the cheese and spread into an even layer. Pour the egg mixture on top and sprinkle with remaining ¼ cup of cheese.

Bake at 350 degrees for 45 minutes to 1 hour. Remove from the oven and allow to cool for 5-10 minutes before slicing.


Comments (18)

The recipe doesn’t have salt in it.

Just wanted to know if it would change anything if I left the mushrooms out? My wife won’t eat them. (Or maybe substitute with something else like soy curls or something?)

What is the caloric count and nutritional information on this recipe? I didn’t see it.
Thanks!

Hi Andrea, we have not included calorie information in our recipes to avoid encouraging nutrient tallying and calorie counting, which can create more problems than they solve. With a whole-food, plant-based diet, it’s recommended to eat until comfortably satiated instead of counting calories. The higher water and fiber content of whole plant-based foods allows our bodies to more accurately gauge how much food we need to eat. You may find Jeff Novick’s “The Caloric Density Approach to Nutrition and Lifelong Weight Management” article helpful: http://www.forksoverknives.com/the-calorie-density-approach-to-nutrition-and-lifelong-weight-management/

Could I make this in a baking dish instead of individual cups?

You may try it, Betsy! Please note that this recipe is formatted for the cup sizes, so measurements, bake time, etc. may vary for baking in a full dish. We wish you the best with it!

Should I cook the potatoes before I put them in with the vegetables?

Hi Onyx, please note in Step 2: “In a large skillet cook mushrooms, potatoes, bell pepper, and onion over medium 10 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.”

I followed the recipe to the letter, but didn’t care for the flavor or the consistency.

Hi. Thanks for this recipe. Can I use silicone baking cups? In place of the foil bake cups.

I used silicon just take care when removing them ☺️

Can I use a different flour? I do not have chickpea. Maybe sorghum or oat?

Chickpea flour is special in that it creates an eggy texture like in a quiche. So I would doubt you’d get the same with oat or sour gram which would be more like regular flour. I often use the Indian version of chickpea flour (Besam or Gram) as it is super fine and creates a better texture.

That dill and veggie combination was delicious! A great breakfast to start your day!

Made a big batch to freeze. Easy back-to-nonvirtual-school breakfast!


Pork Chops & Chicken

Broccoli and Cashew Quiche

Preheat oven to 350°. Chop broccoli into smaller flourettes. Blanche broccoli in a pot of salted boiling water for 2 minutes and then remove from water and set aside to cool.

Heat skillet on medium high heat with 2 tbls of olive oil or butter. Toss in onions, garlic and stir. Once the onions start becoming translucent, about 5 minutes, stir in the cashews and cumin until they get coated in the oil. Remove from heat.

In another skillet add one tbls of olive oil or butter and saute quartered mushrooms until they have shrunk by half and become tender. Remove from heat. Stir together with the onions and cashews.

**In the picture, I sauteed them together but the mushrooms produced a lot of water that did cook off but mellowed the cumin too much. Cook them separately and then add them together.

While the onions and mushrooms cook, roll out puff pastry and fit it inside a butered and floured pie pan with plenty of room left over for crust at the the tops. Take a fork and poke holes at the bottom of the pie pan a few times around the pan.

In a separate bowl, whisk together eggs, cream, salt and pepper to taste, and shredded gouda. Leave some gouda on the side for the top of the quiche.

Take the cooled broccoli and place half of the flourettes in the bottom of the prepared pie pan. Top the broccoli with mushrooms and onions mixture. The cover with half of egg and cheese mixture. Repeat this process and take extra cheese reserved on the side and top the quiche. Pinch down the top of the crust in a wavy pattern and make sure egg mixture is not too high for the crust. Brush the top of the crust with one beaten egg and a tbls of water or milk.

Place in the oven and bake for 45 minutes. To be sure the quiche is done, you want to make sure the center is cooked at least until 165° or 170°.


If making mini quiches

You can skip the blind baking, the smaller crusts are able to cook all the way through while the filling sets. Just line the tartlet pans with crust, fill it with the mixture, place on a baking tray for ease and bake 25-30m or until it&rsquos done!

If you make this vegan sprouting broccoli quiche, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I love seeing your recreations!


The base of the frittata batter is chickpea flour whisked together with spices and plant milk or water. This can be quickly done by hand but the fluffiest texture is achieved when using a blender.

The magic of the eggy flavor come from the sulfur salt Kala Namak, same seasoning I use for my tofu scramble as well. Of course the dish is still delicious without it so if you don’t have any don’t let that hold you back from making it.


Broccoli and Cream Cheese Quiche

I am in love with cream cheese and want to have it with all my food. Yes, certainly ma&rsquoam. A dollop of cream cheese can do wonders to any meal like omelets, soups or roasted veg &ndash but with some it might not work out that well at all.

This recipe of Broccoli and Cream Cheese Quiche however, is loaded with delicious full fat cream cheese, broccoli, cheddar, eggs and chives. Served with crispy bacon bits, it sure gets a &ldquobanting essential&rdquo rating from me.

You can enjoy it for breakfast, hey no one ever said you are not allowed veggies at breakfast, or for a delicious comforting lunch served with a fresh side salad. Or, alternatively, if your husband does not think broccoli to be served in the dustbin, it could work out as a fine, easy and fuss free dinner idea.

Crust or no crust, Broccoli and Cream Cheese Quiches is a very versatile recipe you can add your own mix of sautéed vegetables here and spice it up with other fresh herbs and spices. Enjoy!



Comments:

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  2. Dennet

    What nice message



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