Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free

Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free

Source : Soak The Cashews In A Small Pan Of Boiling Water For An Hour To Softenpreheat The Oven To Gas 6 / 200c /400flightly Grease And Line 6 Individual Tart Ti...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 31, 2026

Step:

  1. Soak the cashews in a small pan of boiling water for an hour to soften

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 1 photo

  2. Preheat the oven to gas 6 / 200C /400F

  3. Lightly grease and line 6 individual tart tins and then line with the shortcrust pastry

    https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf

  4. Prick the bottoms with a fork to stop them puffing up in the oven and bake them for 15 minutes then set aside

  5. Drain the cashews and place them into a food processor or blender

  6. Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 6 photo

  7. Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 7 photo

  8. Add the chopped carrot and onion, cook until the onion is translucent

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 8 photo

  9. Add the stock, peas and sweetcorn and carrots and cook for 2 minutes. Add the cashew mixture to the pan and warm through. Season to taste with salt & pepper

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 9 photo

  10. Divide the filling evenly between the 6 tart cases

  11. Bake at a reduced heat of gas 3 / 160C / 325°F for 25 minutes or until set, then let the tarts rest for 5 minutes before removing from their cases

  12. Serve hot or cold

  13. Alternatively make one large 8" tart with the same ingredients, blind bake the pastry for 20 - 25 minutes and bake the tart itself at the lower temp for 35 - 40 minutes or until set

    Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free recipe step 13 photo

Ingredients

  1. 225 grams my free-from Shortcrust Pastry recipe, link attached below
  2. 1 tbsp oil plus extra for greasing the tart tins
  3. 100 grams cashew nuts
  4. 240 ml water
  5. 4 tbsp cornstarch / cornflour
  6. 4 tbsp nutritional yeast
  7. 1 tsp lemon juice
  8. 1/4 head broccoli, roughly chopped
  9. 1 large onion, finely chopped
  10. 100 grams carrots, chopped into pea-sized pieces
  11. 200 ml chicken or vegetable stock
  12. 50 grams peas
  13. 50 grams sweetcorn
  14. salt and black pepper

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