I wanted to experiment with some different gluten-free flours to see what results I could get. I’ve been using buckwheat flour as a staple for a while now and I wanted to change it up a bit. Not everyone can eat buckwheat. Also, I don’t want my gluten-free recipes to contain only one flour. For this recipe I’m using two flours I haven’t tried before: soya and coconut. I’ve used a fifty percent mixture of each to make a 400g flour mix. The result is a light and crumbly pastry that has a light coconut taste to it. If you don’t like the coconut taste, then I would recommend swapping that flour for some other like rice flour.

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You can, of course dispense with this part entirely and use a pre-made gluten-free pastry that you can just place into your tart tin. Whichever method you choose, blind baking beforehand produces best results with the pastry. The filling is made by roasting the fennel first with some whole garlic cloves. Cashews and hummus are blended together to make a thick, creamy sauce that sets beautifully when allowed to stand for a short while. I’ve put the broccoli in raw to give it some bite after cooking. If you prefer your broccoli soft, then you can steam it for 4 minutes before you put it in the quiche. Don’t overdo it or you’ll end up with mush. A cheese béchamel is poured on top of that to finish it off and then it’s given a dusting of paprika prior to cooking.

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Roasted Fennel and Broccoli Quiche

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Prep Time 30

Cook Time 1

Chilling Time 1

Course Main Course

Cuisine British

Servings

Ingredients

Gluten Free

For the Pastry:

200 g soya flour
200 g coconut flour or gluten-free alternative
1 tsp baking powder
1 tsp salt
2 tsp xanthan gum
150 g vegan margarine plus extra for greasing
150-200 ml almond milk or dairy-free alternative.

For the Filling:

2 fennel bulbs stalks and base cut off and leaves separated
2 tbsp olive oil
2 cloves garlic unpeeled
150 g cashew nuts soaked in hot water for 20 minutes, then drained
200 g hummus
100 ml dairy-free cream
100 g plain dairy-free yoghurt
Salt and pepper to taste.
1 large head of broccoli cut into small florets.

For the Béchamel:

150 ml dairy-free cream
75 g grated vegan cheese
1 tbsp nutritional yeast.

Instructions

First make your pastry. Combine the two flours, baking powder, salt and xanthan gum in a mixing bowl and rub in your margarine until you get fine breadcrumbs. Pour in the milk and bring the dough together with your hands. Knead for a minute and then cover and place in the fridge for an hour.
Preheat the oven to gas 6/200C/400F. Put the fennel and garlic bulbs on a baking tray and drizzle over the olive oil, then use your hands to make sure all the fennel and garlic are covered with the oil. Place at the top of the oven for 15 minutes, until the edges of the fennel start to brown.
Grease a 9 inch, loose bottomed tart tin with margarine and take your pastry out of the fridge. Dust a surface with the soya flour and roll the dough out large enough to cover the tin and sides. It’s quite a crumbly pastry, so if you are having trouble at this point then you can place it into the tin a bit at a time and press it down with your fingers. Once you have lined the tin with the pastry, cut a sheet of greaseproof paper and press on top of the pastry, then pour baking beans or dry rice onto the paper. Place in the middle of the oven for 10-15 minutes to cook the pastry.
Once cooked, remove from the oven. Carefully remove the paper with the baking beans and allow to cool.
Turn the oven down to gas 5/190C/375F.
Now make the filling. Place the drained cashews, hummus, cream and yoghurt into a blender and puree until smooth. Empty the mixture into a large bowl and season to taste. Discard the garlic from the fennel and place the fennel and the broccoli into the mixing bowl with the pureed mixture. Combine and pour into your pastry crust.
Make the béchamel. Heat the cream in a small pan and add the grated cheese and nutritional yeast. Cook for a few minutes until the cheese is melted and the sauce thickens, then pour over the top of your quiche.
Dust with ground paprika and bake on the bottom of the oven for 45 – 55 minutes, until golden brown and firm. Leave for at least 15 minutes before serving.