Master a creamy, plant-based quiche packed with fresh fennel, juicy tomatoes, and a delightfully crunchy crust. This expert-tested vegan recipe delivers restaurant-quality results at home.
Ingredients
- 2 packs of Blue Band 100% vegetable cooking cream
- 4-5 slices of savory pie dough
- 1 fennel bulb, thinly sliced (keep the fennel green!)
- 150 g cherry tomatoes, halved
- 75 g sun-dried tomatoes, thinly sliced
- 10 g thyme, the leaves
- 2½ tbsp cornflour + 2 tbsp water
- 2 tbsp nutritional yeast flakes
- a pinch of turmeric
- salt and pepper, to taste
- olive oil
- Additionally needed: quiche mold (diameter 24 cm)
Preparation Method
- Preheat the oven to 200°C. Grease the quiche mold with olive oil and let the dough thaw.
- Line the quiche tin with the dough and prick it with a fork. Blind-bake for 10 minutes. Meanwhile, slice the fennel lengthwise into thin half-centimeter pieces.
- Toss the fennel slices with 1 tbsp olive oil, salt, and pepper. Increase oven to 220°C after removing the tin, and roast fennel for 10 minutes until golden.
- Prepare the filling: Whisk cornflour with water until smooth, then stir into Blue Band 100% vegetable cooking cream. Season with turmeric, nutritional yeast, half the thyme, salt, and pepper.
- Combine the cream mixture with roasted fennel and sun-dried tomatoes. Pour into the crust, press in cherry tomato halves cut-side up, and top with remaining thyme.
- Lower oven to 190°C (electric) or 170°C (convection). Bake 30-40 minutes until golden and set. Cool 5 minutes, slice, and garnish with fennel greens. Enjoy!
Recipe and image: Blue Band
