Delicious quiche with crispy gluten-free base, with a delicate filling of silken tofu, asparagus and herbs. Along with a side salad, a wonderful lunch or dinner.
FOR THE GLUTEN-FREE BASE put the gluten-free flour, salt, xanthan gum and margarine in a large bowl and mix with your hands as well as you can (see video). Add cold water and work into a smooth dough. The dough should look like in the video.
250 g gluten free flour mix, 1 tbspn Salt, ½ tbspn Xanthan Gum, 90 g vegan margarine, 75 ml ice cold water
Immediately pour the dough into the tart pan and work it into the pan with your hands. Pull up a little on the sides and poke a few holes with a fork to prevent bubbling.
Cover and refrigerate, preferably overnight.
FOR THE FILLING Place silken tofu, cornstarch, basil, garlic granules, thyme, nutmeg, nutritional yeast, lemon juice, lemon zest, salt, pepper, and (optional) Kala Namak in a high-powered blender and blend to a fine cream.
400 g Silken tofu, 7,5 g Cornstarch, 1 tbspn Basil, ½ tbspn Garlic granules, ½ tbspn Thyme and other herbs of choice, ¼ tbspn Nutmeg, 3 tbspn Nutritional yeast, 2 tbspn Lemon juice, 1 tbspn Lemon peel freshly zested or dried, Salt and pepper to taste, ½ tbspn Kala Namak
Prepare asparagus spears (see video), to do this, take each asparagus spear in your hand, hold it by the two ends and press down until the spear breaks. Put away the broken part at the end of the asparagus, continue processing the longer part (see video). Cut two-thirds into pieces, cut in half and set aside. Leave one third whole and set aside.
300 g green asparagus
Preheat oven to 200 degrees convection.
Remove gluten-free base from refrigerator and pour in filling. Add the two-thirds asparagus that has been halved and cut into pieces to the filling.
Put the quiche in the oven and bake for 30 minutes.
Meanwhile, roast the remaining one-third asparagus spears on the grill or in a lightly oiled pan for about five to seven minutes on all sides and set aside.
Remove quiche from oven, let set for 5-10 minutes, garnish with grilled or roasted asparagus spears. Cut into pieces, decorate on plates and enjoy with your choice of side dishes!
Fresh basil to taste
Best fresh or cut into pieces and freeze for up to a month.