Ingredients

For the crust:

200 g buckwheat flour

100 g gluten-free flour

2–3 tbsp ground flaxseed

130 g vegan butter

a pinch of salt

2–4 tbsp cold water

For the cashew crème fraîche:

400 g cashews, soaked overnight in water

ca. 200 ml water

100 ml olive oil

1 tsp white miso paste

1 lemon, juice and peel

a pinch of nutmeg

a pinch of cayenne pepper

2 tbsp cornstarch

For the toppings:

300 g cherry tomatoes (try using a variety of colours), washed and cut in half

balsamic vinegar

salt & pepper

200 g rocket

a bit of olive oil

fleur de sel

Instructions:

Combine flour, ground flaxseed, salt, and vegan butter using a fork at first. Then knead by hand until you achieve a smooth dough. Add a little bit of water if the dough is too crumbly. Line a springform or tart pan with baking paper. Press the dough into the pan, working your way outward and up the sides of the pan. Place in the fridge for at least 30 min. (You can even prepare the dough the night before and keep overnight in the fridge.)

Blind-bake at 180°C for 15 min. Blend together the strained cashews, water, olive oil, miso, lemon juice and peel, salt, cayenne pepper until the cream has a smooth consistency (might take up to 2 min). Add salt and pepper to taste. Only then blend in the cornstarch. Pour the crème fraîche evenly into the quiche crust. Season the halved cherry tomatoes with a bit of balsamic vinegar, salt and pepper and distribute on the quiche. Bake the quiche at 180°C for 20–25 min. Switch the oven off, but leave the quiche in there for another 30 min.

Serve with fresh rocket seasoned with a bit of olive oil, fleur de sel, and lemon juice. Once the quiche has cooled off, it’s also the perfect lunch to-go (pack the rocket separately). Enjoy!

© Photo: Maria Siebenhaar