Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free. one of my favorites recipe For mine, I will make it a little bit tasty. This is gonna smell and look deliciou

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

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

Step 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

1. Prick the bottoms with a fork to stop them puffing up in the oven and bake them for 15 minutes then set aside
2. Drain the cashews and place them into a food processor or blender
3. Add the water, cornflour, nutritional yeast and lemon juice then whizz together until pureed
4. Heat the oil in a saucepan over a medium heat, add the chopped broccoli and cook until almost softened
5. Add the chopped carrot and onion, cook until the onion is translucent
6. Add the stock, peas and sweetcorn and carrots and cook for 2 minute Add the cashew mixture to the pan and warm through. Season to taste with salt pepper
7. Divide the filling evenly between the 6 tart cases
8. 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
9. Serve hot or cold
10. 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

So that’s going to wrap it up with this exceptional food Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!