Simple Way to Prepare Speedy Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys mixed vegetable quiche, gf df ef sf and peanut-free. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys mixed vegetable quiche, gf df ef sf and peanut-free using 14 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free:

1. Get my free-from Shortcrust Pastry recipe, link attached below
2. Prepare oil plus extra for greasing the tart tins
3. Get cashew nuts
4. Prepare water
5. Make ready cornstarch / cornflour
6. Prepare nutritional yeast
7. Take lemon juice
8. Get broccoli, roughly chopped
9. Get large onion, finely chopped
10. Get carrots, chopped into pea-sized pieces
11. Take chicken or vegetable stock
12. Take peas
13. Make ready sweetcorn
14. Prepare salt and black pepper

Instructions to make Vickys Mixed Vegetable Quiche, GF DF EF SF and Peanut-Free:

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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