Vegan beetroot quiche with red onion
Words and images Kyra de Vreeze // @kyraskitchen
Time: 1 hour 15 minutes
1½ cups (200 g)
or spelt fl our
¾ tsp sea salt
¼ cup (60 ml) coconut oil
1 cup (150 g) cashew nuts
1 small beetroot, peeled
and cut in cubes
1 tsp sea salt
3 small garlic cloves
1 small red onion
To start the filling, soak the cashew nuts for 30 minutes in boiling hot water.
Meanwhile, to make the pastry, combine the flour and salt with the coconut oil. Add up to ¹⁄³ cup (80 ml) of water little by little and use your hands to bring together into a crumbly pastry.
Roll the pastry into a ball and place in the fridge while you finish the filling.
Drain and rinse the cashew nuts and put them in a blender. Add up to 150–170 ml cold water little by little and mix for 2–3 minutes, until it has the consistency of thick cream.
Add the beetroot cubes, sea salt and garlic and blend into a cream.
Preheat the oven to 180°C (350°F).
Remove the pastry from the fridge. Dust some flour on your work surface and place the pastry ball on top. Roll
out with a rolling pin.
Use the rolling pin to lift up the pastry and put it over a standard-size quiche tin. The pastry must overlap the sides. Use your fingers to press the pastry into the bottom and sides of the tin.
Bake the quiche base for 30 minutes, then cool.
Cut the onion in rings and sprinkle two-thirds over the base. Pour the filling over the base and scatter the rest of the onion on top.
Bake the quiche for 30–40 minutes
until cooked through and slightly golden. Leave to cool and serve with rosemary to garnish and an autumn salad of your choice