Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, vickys mixed vegetable quiche, gf df ef sf and peanut-free. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have vickys mixed vegetable quiche, gf df ef sf and peanut-free using 14 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free:

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

Steps to make Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free:

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 (see recipe)
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
14. Ready to serve and ENJOY!

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