With this recipe you can make a creamy quiche with fennel, tomatoes and a crunchy crust. The dish is also completely plant-based! Here's the recipe.
Ingredients
- 2 packs of Blue Band 100% vegetable cooking cream
- 4-5 slices of savory pie dough
- 1 fennel bulb, thinly sliced (keep the fennel green!)
- 150 g cherry tomatoes, halved
- 75 g sun-dried tomatoes, thinly sliced
- 10 g thyme, the leaves
- 2½ tbsp cornflour + 2 tbsp water
- 2 tbsp nutritional yeast flakes
- a pinch of turmeric
- salt and pepper, to taste
- olive oil
- Additionally needed: quiche mold (diameter 24 cm)
Preparation method
- Heat the oven to 200 degrees. Grease the quiche mold with olive oil and let the dough thaw.
- Divide the dough over the quiche tin and prick holes in it. Bake the dough in the oven for 10 minutes. Meanwhile, cut the fennel into thin slices lengthwise, with a thickness of half a centimeter.
- Mix the fennel slices with a tablespoon of olive oil and salt and pepper and toss well. When you take the quiche out of the oven, increase the temperature to 220 degrees. Brown the fennel for 10 minutes.
- In the meantime, make the filling. Mix the water with the cornflour and stir well so that no lumps form. Add this to the Blue Band 100% vegetable cooking cream. Season with turmeric, nutritional yeast, half of the thyme leaves, pepper and salt. Stir well again.
- Mix this mixture with the roasted fennel slices and the sun-dried tomato. Put this mixture in the quiche mold and press the cherry tomatoes halves, cut side up, into the mold. Garnish with some extra thyme.
- Reduce the temperature in the oven to 190 degrees (electric) or 170 degrees (convection) and bake the quiche for 30-40 minutes until cooked and golden brown. Let cool for 5 minutes before slicing and garnish with the fennel greens. Tasty!
Recipe and image:Blue Band
