Vegan quiche without tofu

Ingredients for 6 servings:

• 1 cup chickpea flour
• 1 cup water
• 200 ml soy cream (Soy Cream Cuisine)
• 2 tbsp herbs de Provence
• 1 tsp, leveled salt
• some pepper
• 750 g vegetables, of your choice
• 250 g flour, wheat or spelt
• ½ tsp, leveled salt
• 150 g margarine

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

The cup used holds 150 ml. First prepare the dough. To do this, knead all the dough ingredients with 3 tablespoons of water until smooth. Grease a quiche or springform pan, dust with flour and shake out any excess flour. Roll out the dough slightly larger than the pan and place it in the pan. Press down and trim off any excess edges. Place the pan in the refrigerator for 30 minutes. For the filling, cut vegetables of your choice into fine strips. Suitable vegetables for this purpose include leeks, onions, peppers, tomatoes, peas, chickpeas, beans, zucchini, eggplant, etc. Mix the chickpea flour with water, plant-based cream, Provençal herbs, salt and pepper. Beat with a whisk until light and fluffy. Spread the vegetables in the pan and pour the chickpea and cream mixture over them. Bake at 175 °C (fan oven) or 200 °C (top/bottom heat) for approx. 30 minutes. Natural yogurt and white wine go well with it.