This vegetable quiche is vegetarian and melts in the mouth; see the recipe

Vegetarian Vegetable Quiche is one of those versatile recipes that works as both a main dish and a side dish. With no animal ingredients in the filling, it relies on sautéed vegetables and a creamy chickpea cream, which guarantee structure, flavor and nutritional value.

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Ideal for those looking for a balanced, practical and elegant meal.

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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.

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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.

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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.

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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.

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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.

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It is normal that the first attempts are not perfect. Cooking is a learning process

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Find out how to do it:

Ingredients

Mass

• 1 1/2 cup wheat flour
• 1/4 cup olive oil
• 1/2 teaspoon of salt
• 4 to 6 tablespoons of ice water

Filling

• 1 cup broccoli florets
• 1 cup sliced ​​button mushrooms
• 1/2 cup chopped red pepper
• 1/2 chopped onion
• 2 cloves of garlic, chopped
• 1 tablespoon of olive oil
• Salt to taste
• Ground black pepper to taste
• Paprika to taste
• Chopped parsley to finish

Cream

• 1 cup cooked chickpeas
• 1/2 cup of vegetable milk
• 2 tablespoons of olive oil
• 1 tablespoon nutritional yeast
• Salt to taste
• Nutmeg powder to taste

Preparation method

Mass

1. In a bowl, mix the wheat flour with the salt.
2. Add the olive oil and mix with your fingertips until you have moist crumbs.
3. Add the ice water little by little, until you obtain a homogeneous paste.
4. Line the bottom and sides of a quiche or tart pan.
5. Make holes with a fork and put in the oven preheated to 180°C for 10 minutes. Book.

Filling

1. In a frying pan, heat the olive oil over medium heat and sauté the onion and garlic until lightly browned.
2. Add the mushrooms, pepper and broccoli and stir-fry quickly, keeping the vegetables al dente.
3. Season with salt, black pepper and paprika. Turn off the heat and set aside.

Cream and assembly

1. In a blender, mix the cooked chickpeas, vegetable milk, olive oil, nutritional yeast, salt and nutmeg until you obtain a smooth and homogeneous cream.
2. Spread the sautéed vegetables over the precooked dough.
3. Cover with chickpea cream, leveling the surface well.
4. Bake in a preheated oven at 180°C for 30 to 35 minutes, or until set and lightly golden.

Remove from oven, garnish with chopped parsley and serve warm or at room temperature.

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