Vegan broccoli quiche

Ingredients for 4 servings:

• 75 g spelt flour
• 75 g rice flour
• 50 g potato flour
• 2 tbsp olive oil
• ½ pack of baking powder
• 1 pinch of salt
• some water
• 750 g broccoli, frozen
• 2 onions
• 1 pinch of salt
• 100 g cashew nuts, ground
• 100 ml oat cream (oat cream cuisine)
• 1 garlic clove(s), squeezed
• 1 tbsp maple syrup
• some turmeric
• some salt and pepper
• some basil
• some oregano
• some water

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

low carb, soy-free

For the base, mix all the ingredients together. Gradually add a little warm water until the dough no longer has a crumbly consistency. Then let the dough rest for 10 minutes. Line a 20 cm diameter baking dish with the dough and form a 2 cm high rim. Meanwhile, for the filling, boil the frozen broccoli briefly in hot, salted water for 2 minutes, then drain well. Peel and dice the onions. Mix with the broccoli, season with salt, and spread everything over the base. Mix together the ingredients for the sauce and pour over the broccoli mixture. Bake the quiche in a preheated oven at 200°C (top/bottom heat) for 30 minutes.