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+ servings
tarta de puerros y esparragos

Leeks + Asparagus Quiche

Lolét
Plato Main
Cocina Vegan / Gluten-Free
Raciones 4

Ingredientes
  

For the crust

  • cups cornmeal
  • ½ cup shelled sunflower seeds
  • ½ tsp. sea ​​salt
  • 2 tbsp. olive oil
  • Black pepper
  • ½ cup water

For the filling

  • 2 large leeks
  • 1 bunch of asparagus
  • 200 grs. fresh mushrooms
  • Salt pepper, olive oil

For vegan cheese

  • 2 large potatoes
  • Olive oil
  • Salt pepper and lemon juice
  • Nutritional Yeast

Elaboración paso a paso
 

For the crust

  • Make flour with sunflower seeds, using a blender or food processor.
  • Mix with other ingredients in a bowl.
  • Knead a little, add more water if necessary, until blended and dough forms.
  • Important: The dough has no gluten, so it is very difficult to stretch with a rolling pin, go pressing chunks of dough into the mold to coat completely * See image 2.

For the filling

  • Chop the leeks, cook it in a pan with a little olive oil, add salt.
  • Add the asparagus, sauté to brown on all sides.
  • Finally add the quartered mushrooms, saute until golden.
  • Season with salt and pepper.
  • Turn off heat and set aside.

For vegan cheese

  • Boil the potatoes until tender.
  • Peel and cool.
  • Go through the mixer potatoes, season with a dash of lemon juice, olive oil, salt, pepper and nutritional yeast to taste.
  • It will be a sticky paste-like melted cheese.

To assemble the quiche

  • In a bowl, mix of the cheese with the filling.
  • Place the filling in the mold previously covered by the dough of cornmeal.
  • Press the filling to carry it all over the pan.
  • Top with more cheese.
  • Bake in moderate oven for 30 minutes or until the quiche is golden brown.
  • Serve hot.
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