Creamy, savoury, filling, and bursting with deliciousness, this gluten-free vegan asparagus and sun-dried tomato quiche is really easy to make, and perfect for al fresco dining now the warmer weather is upon us!
Place the flours and salt into a large bowl, and mix together.
Add the oil and the water, and using your hands, mix until you have a smooth, firm dough.
Press the dough into the dish, making it as even as possible. (note 4)
Bake in the centre of the oven for 15 minutes.
Remove, and set aside.
Make the filling:
While the crust is baking, sauté the onions in the oil over a medium heat, for around 5 mins, until translucent.
Add the garlic, asparagus and sun-dried tomatoes, and continue to cook for another 3-5 mins, until the asparagus starts to become tender.
Turn off the heat, and set aside.
Blitz the rest of the ingredients - except the salt, pepper, fresh tomato, and decorative asparagus - in a blender or food processor until smooth.
Add to the veggies, and mix well.
Taste, and season with the salt and pepper.
Pour the filling into the baked crust, and smooth the top.
Arrange the slices of tomato, and the reserved asparagus over the top. Finish with a few grinds of black pepper.
Bake in the centre of the oven for around 40 minutes, until the top is firm, and a toothpick when inserted, comes out clean.
Remove from the oven, and set aside for 15-20 minutes to cool.
Remove from the oven dish, slice, and serve.
Notes
Keep a few spears back to decorate the top of the quiche.
I prefer to use soy cream but have used rice too, and it works just as well.
Or 1 teaspoon mustard powder.
The dough is a bit too crumbly to roll out - it tends to break quite easily - so I find the best way to make the pie crust is to press it into the dish with my fingers.