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Alright, don’t linger, let’s course of action this vickys mixed vegetable quiche, gf df ef sf and peanut-free formula with 14 components which are absolutely easy to acquire, and we have to process them at the very least through 13 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements for 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. Provide 1 tbsp - oil plus extra for greasing the tart tins
3. Require 100 grams of cashew nuts
4. Prepare 240 ml - water
5. Need 4 tbsp - cornstarch / cornflour
6. Take 4 tbsp - nutritional yeast
7. Get 1 tsp for lemon juice
8. Give 1/4 head of broccoli, roughly chopped
9. Require 1 of large onion, finely chopped
10. Need 100 grams - carrots, chopped into pea-sized pieces
11. Get 200 ml for chicken or vegetable stock
12. Get 50 grams peas
13. Provide 50 grams - sweetcorn
14. Require - salt and black pepper

Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free steps:

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
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

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