How to Make Perfect Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free

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

You can have Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free using 14 ingredients and 13 steps. Here is how you achieve it.

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

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

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

1. Soak the cashews in a small pan of boiling water for an hour to soften.
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.
7. Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened.
8. Add the chopped carrot and onion, cook until the onion is translucent.
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.
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.