You chose, we cooked! We did another round of #dibblechallenge this month, and most of you chose broccoli as the main ingredient. As a result, Vuong put his baking hat on and made this spectacular broccoli quiche packed with tomatoes and spinach. Quiches are traditionally made with eggs but to replace them, Vuong created the filling with chickpea flour and Dibble Garlic Aioli which set and was full of flavour! This broccoli quiche recipe is absolutely delicious and perfect for you to serve up for brunch, dinner, or any time in between. If you'd like to substitute the broccoli with other vegetables like mushrooms or asparagus, you can definitely do that. The important thing is to always cook and season the vegetables before and to keep the custard the same. Ready to cook? Sending you some hugs and quiches for this one!
Prep Time 4 hours
Cook Time 50 minutes
100g dairy-free butter
30g non-dairy milk
1 tsp salt
3g white vinegar
1 Tbsp olive oil
1/2 brown onion, diced
1 garlic clove, finely sliced
200g cherry tomatoes, quartered
1 head broccoli
1/2 cup non-dairy cheese, grated
1 cup chickpea flour
1 cup water, room temperature
2 cups vegetable stock
1 tsp smoked paprika
1/4 tsp turmeric
2 Tbsp Dibble Garlic Aioli
In a food processor, lightly blend the flour, salt and butter together. Place in a large mixing bowl.
Add in the non-dairy milk, vinegar and knead briefly to form a dough.
Wrap the dough in cling film and place in the refrigerator for at least 3 hours or overnight.
Preheat the oven to 180°C.
Roll the dough out into a circle about 5mm thick and place in a greased 23cm pie tin.
Soak a sheet of baking paper, about 28cm wide, in water and wring dry.
Line dough with baking paper and weigh down evenly with rock salt or rice.
Place in the oven and bake for 15 minutes. Remove the baking paper with the rock salt and bake for a further 5 minutes.
Remove from the oven and set aside.
In a medium pan, heat the oil on medium heat and cook the onions until translucent. Add the garlic and cook for 2 minutes or until aromatic.
Add the tomatoes and cook for 3 minutes then add the broccoli and cook for a further 3 minutes.
Add the spinach with a pinch of salt and pepper and cook for 4 minutes.
Remove the pan from the heat and set aside.
In a medium mixing bowl, sift in the chickpea flour and add in the paprika, turmeric, non-dairy cheese, Dibble Garlic Aioli and gently whisk together.
Slowly whisk in the water until thoroughly combined.
In a medium pot on high heat, add the vegetable stock and bring it to boil.
Slowly whisk the chickpea slurry into the vegetable stock. As the mixture gets thicker, you may need to whisk faster to thoroughly combine everything together. Remove from the heat and set aside.
Add half of the sauteed vegetables to the pie crust, evenly pour the chickpea mixture in and top with the remaining sauteed vegetables.
Bake in the oven for 35-40 minutes or until the filling has set.
Remove from the oven and let it cool slightly.