Vegan Broccoli Quiche with Pistachio and Carrot

I have already posted recipes for Pistachio Tart and Kebab With Pistachios. However, since I am in the midst of my green period, or pistachio period, to be precise, it's time now for a Broccoli Quiche With Pistachios!

In this recipe, we add neither tofu nor cashews; in addition to great flavor and nutritional values, pistachios act as a binder together with almond butter or tahini.

Grind your favorite savory crackers In a food processor, add melted vegan butter and water, process until a dough is formed. Line a quiche pan with the dough.

Place pistachio and broccoli in the food processor, add almond butter (or tahini), fried onions, and spices; Transfer to the pan, bake for about 45 minutes.

Enjoy and let me know how it turned out ❤️

RECIPE

Vegan Broccoli Quiche With Pistachio and Carrot

Broccoli, pistachio, and carrot on top of savory cracker crust create a nutritious and comforting dish. We add neither tofu nor cashews; in addition to great flavor, the pistachios act as a binder together with almond butter or tahini. Serve with a salad, vegan yogurt, or vegan sour cream.

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Servings 6

EQUIPMENT

Tart Pan 10 Inch

Multi-Tasking Spoon Spatula

OXO Measuring Cups

Measuring Long Spoons Set - Incl. ⅛

Pot strainer for pasta, rice, and potatoes

Cook ModePrevent your screen from going dark

Ingredients

  

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Cracker Crust

• ▢ 200 gram your favorite savory crackers
• ▢ 75 gram melted vegan butter
• ▢ ½ cup water

Broccoli Filling

• ▢ 400 gram fresh broccoli or frozen broccoli, drained
• ▢ ½ cup raw pistachio
• ▢ 1 onion, chopped
• ▢ 3 tablespoon almond butter or tahini
• ▢ 2 tablespoon nutritional yeast flakes
• ▢ ½ teaspoon apple cider vinegar
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon dried thyme
• ▢ ⅛ teaspoon ground black pepper
• ▢ ⅛ teaspoon ground nutmeg
• ▢ salt

Topping

• ▢ 1 Medium carrot cut into circles and cooked until softened Or a sweet potato, peeled and sliced sideways about half a centimeter thick; there is no need to cook the sweet potatoes in advance.
• ▢ 2-3 tablespoon raw pistachios chopped
• ▢ 1 tablespoon black sesame optional

Instructions

 

Cracker Crust

• Lightly grease the pan - base, and sides.
• Grind the crackers in a food processor
  
• Transfer to a bowl, add melted vegan butter and water and knead until a dough is formed.
  
• Line the pan with the dough, base, and sides and place in the refrigerator for half an hour.
  

Broccoli Filling

• Preheat oven to 180 degrees Celsius.
• Fry the chopped onion in a bit of oil until softened and golden; Set aside.
• Place the pistachios in a food processor and chop them finely (as in the picture).
  
• Add the fried onion, broccoli, almond butter or tahini, nutritional yeast, vinegar, garlic powder, thyme, salt, pepper, and nutmeg; process until you get a slightly coarse spread; it does not have to be completely smooth. Taste and adjust seasoning if necessary.
• Remove the pan from the refrigerator, transfer the broccoli mixture to the pan and flatten with a spoon or spatula.

Topping

• Arrange the cooked carrot or sweet potato slices on top of the broccoli filling, and sprinkle with chopped pistachios and black sesame seeds.
• Place in the center of the oven and bake for 45-50 minutes.
• Remove from the oven and let cool for about 10 minutes on a wire rack.
  
• Serve with vegan yogurt or vegan sour cream.
  

Notes

You can soften the carrots in the microwave with a bit of water; (Preferably in a vessel with a lid with holes).

 

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