A gluten free take on the wonderful Spring classic - a Quiche! Packed full of scrumptious spring vegetables, lemon juice and a silky filling made from silken tofu!

Servers: 6 portions

Time: 1 hour

Level: Easy

Tools:

• Mixing bowl
• Food processor 
• Oven set to 180 degrees
• Chopping board
• Silicone circular baking tray
• Frying pan
• Knife

Ingredients:

For the base:

• 1 pack of quinoa
• 2 tbsp flaxseed
• 2 tsp vegetable powder 
• 150ml warm water

For the filling:

• 1 white onion (diced)
• 3 garlic cloves (minced)
• 1 pack of silken tofu
• 2 tbsp nutritional yeast
• 1 tsp turmeric
• 150ml plant-based milk
• juice of 1 lemon
• salt and pepper to taste
• 5 aspragus spears
• 2 handfuls of frozen peas

• 1 lemon 
• fresh greens

Method:

1. Start by preheating the oven to 180 degrees. As it is warming open the pack of quinoa and place onto the hot for 2-3 mins to cook through. (Note: if you are wanting a thicker base, double the base mixture).
2. In a mixing bowl add the flaxseed, vegetable powder and water and leave to thicken for 5mins. Add in the quinoa and mix well. Grease the bottom of the silicone base and add in the quinoa mix, cover the bottom and up the sides evenly to be able to hold the filling. Bake for 20 mins.
3. Whilst the base is baking, start to create the filling. Gently sauté the onions for 2-3mins before adding in the garlic. Once cooked through place to one side to cool slightly. Add the tofu, nutritional yeast, milk, lemon juice, turmeric, salt & pepper into a food processor and blitz until smooth.
4. Add the tofu mix into the onions into a mixing bowl and add in the rest of the vegetables (asparagus and peas).
5. Remove the baked base from the oven, cover with filling and then place back into the oven for 40-45mins until the middle is completely cooked through and the quinoa has browned.
6. Serve with fresh lemon and enjoy!