Vegan quiche with yeast dough and coconut milk

Ingredients for 1 servings:

• 225 ml water, lukewarm
• 1 cube of yeast
• 2 tbsp sugar
• 5 tbsp rapeseed oil or olive oil
• 200 g spelt flour or flour of your choice
• 200 g wholemeal flour of your choice
• 1 tsp salt
• 1 bell pepper
• 1 bunch of spring onions
• 1 handful of tomatoes, dried
• 1 can coconut milk, approx. 400 ml, alternatively soy cream
• 1 clove(s) garlic
• 1 handful of sunflower seeds
• 1 tbsp spirit vinegar or other of your choice
• e.g. salt and pepper
• e.g. paprika powder
• e.g. oregano

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple and vegan, without special ingredients

For the yeast dough, mix the water, yeast, and sugar until the yeast has dissolved. Add the oil, flour, and salt and form a dough. Tip: You can set the dough aside while you chop the rest. We don’t preheat the oven so the dough has time to rise, and the result is always great. Gather the ingredients for the topping in a bowl. To do this, chop or press the spring onions, sun-dried tomatoes, bell peppers, and garlic very finely. Then add the coconut milk and vinegar and season to taste. Add the sunflower seeds now or scatter them over the quiche. Roll out the dough on a baking sheet lined with baking paper, spread the topping on top, and then bake without preheating for 25 minutes at 200°C (fan oven).