Dairy and egg free balsamic beetroot quiche

Whether you've always liked to cook or else you have picked up it like a hobby throughout quarantine, we would venture a guess which you simply are watching out for new recipes to use . Afterall, becoming creative in your kitchen can be an excellent and satisfying means to devote your time.

We have gathered most the most loved, highest ranked Dairy and egg free balsamic beetroot quiche inside our site. It is the finest of the Ideal!

We've rounded up the best recipes ever. They're our most loved, rated and commented 5 star recipes out of our huge local neighborhood, all in 1 location. These apps, mains, desserts and much are ensured yummy!

How to make Dairy and egg free balsamic beetroot quiche

  • Yield : 8
  • Prep Time : 1:05
  • Cook Time : 1:10
  • Total Time : 2:15

Ingredients

  • 1 bunch baby beetroot, trimmed (see notes)
  • 1 tablespoon balsamic vinegar
  • 2 small brown onions, cut into thin wedges
  • 2 cups wholemeal plain flour, plus extra for dusting
  • 150g Nuttelex original spread
  • 1/4 cup iced water
  • 300g hard tofu
  • 2/3 cup unsweetened almond milk
  • 1 tablespoon nutritional yeast (see notes)
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground cumin
  • 2 teaspoons cornflour
  • 30g baby spinach
  • 2 teaspoons fresh dill sprigs
  • Olive oil cooking spray

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Wearing disposable gloves, wash beetroot and dry. Peel and halve beetroot lengthways. Place in a baking paper-lined roasting pan. Drizzle with vinegar and season with salt and pepper. Roast, adding onion to pan halfway through cooking, for 40 minutes or until beetroot is tender. Set aside to cool.
  • Step 2 Meanwhile, place flour and Nuttelex in a food processor. Process until fine crumbs form. Add iced water. Process until mixture comes together. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 20 minutes.
  • Step 3 Reduce oven temperature to 180°C/160°C fan-forced. Place a baking tray in oven. Grease a 3.5cm-deep, 24cm round (base), loose-based fluted tart pan. Roll out pastry between 2 sheets of baking paper until 5mm thick. Line base and side of prepared pan with pastry. Line pastry with baking paper. Fill with pie weights or uncooked rice. Place on baking tray in oven. Bake for 10 minutes. Remove weights or rice and paper. Bake for a further 10 minutes or until pastry is golden and cooked.
  • Step 4 Meanwhile, pat tofu dry with paper towel. Roughly chop. Place tofu, milk, nutritional yeast, garlic, cumin and cornflour in a food processor. Process, scraping down sides occasionally, until mixture is smooth and combined. Spoon Claire says: This quiche is not only egg and dairy-free, it’s creamy, rich and golden, everything a classic quiche should be ²⁄³ of tofu mixture into pastry case. Top with spinach, beetroot, onion and dill. Dollop over remaining tofu mixture (see notes). Spray with oil. Season with salt and pepper. Bake for 25 to 30 minutes or until golden and just set. Stand for 10 minutes.

© Copyright 2020 Get Recipe Book - All Rights Reserved