Carrot and leek quiche with vegan feta

Ingredients for 1 servings:

• 100 g margarine (soy margarine)
• 180 g flour
• 1 pinch of sea salt
• 1 serving of egg substitute (no-egg), mixed according to instructions
• 35 ml water
• Flour for the work surface
• 400 g carrot(s)
• 350 g leek
• 40 g dried tomatoes
• 20 g margarine (soy margarine)
• e.g. sea salt
• 1 tsp pepper (chocolate pepper), ground
• ½ tsp nutmeg, freshly grated
• 1 tbsp thyme, dried
• 2 servings of egg substitute (no-egg), mixed according to instructions
• 20 ml soy cream (Soy Cream Cuisine)
• 60 ml water
• 30 g hummus
• 150 g feta cheese, vegan

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

vegan

For the dough, put the margarine, flour, and salt in a bowl and knead into a crumbly mixture. Gradually add the no-egg mixture with the water and knead into a smooth dough. Cover and let it rest in a bowl in the refrigerator for 1 hour. Wash, trim, and slice the carrots and leeks. Cut the sun-dried tomatoes into small pieces and sauté them in the soy margarine with the carrots and leeks. Add salt, pepper, and nutmeg. Preheat the oven to 180°C (top/bottom heat). Roll out the dough on a floured surface and place in a tart tin. Press down the edges and prick the base with a fork. Bake the base in the hot oven for 7 minutes and let cool. Place the sautéed vegetables on the dough. Pluck and finely chop the thyme, then whisk it together with the no-egg mixture, water, soy cream, and hummus. Season the mixture with salt, pepper, and nutmeg and add it to the vegetables. Crumble the feta over the quiche. Bake the carrot and leek quiche on the middle rack of a hot oven for 25 minutes. Let the quiche cool and serve. You can also find the recipe on my blog: https://www.vegan-cooking-with-thalija.de/archive/165