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Great recipe for Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free. This is a sort of quiche using a cashew base like my banana cheesecake does. Cashews set in the same sort of way as eggs do oddly enough!

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

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

This quiche features a variety of summer vegetables mixed with shredded Colby Jack cheese in a buttery, homemade pie shell. beat eggs; add half and half, add garlic salt & thyme and whisk well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan. While vegetables are cooking, toss cheese and flour together. Combine eggs, milk and seasoning and mix together.

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

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

Add cheese and vegetables to egg mixture and mix well. Serve with orange slices and toast. Remove crust from oven and set aside. Great recipe for Vickys Homemade Dry Ranch Mix, Gluten, Dairy, Egg & Soy-Free.. I came across your dry ranch mix recipe and now I can enjoy salads and vegetables again!!!

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