Vegan gourmet quiche

Ingredients

• 400 g Homemade vegan pie crust
• 50 g Broccoli florets, chopped
• 100 g Bell pepper, washed, sliced
• 70 g Chickpea flour
• 40 g Applesauce, unsweetened
• 1 tbsp Olive oil
• 50 ml Water
• 1 pinch Sea salt
• 50 g Sweet corn, canned
• 8 pcs Cherry tomatoes, halved
• 1/4 bunch Dill weed, fresh, finely chopped
• 50 g Zucchini, sliced
• 1 pinch Sweet red paprika powder

Method

1. Preheat oven to 180°C.
2. Roll the pie crust, and lay on 24-26 cm pie tart case.
3. Line the inside part of the pie crust all the way to the edges with baking paper then fill it with dried beans to ensure the crust holds its shape, then bake for around 10 minutes.
4. Remove the pie crust from the oven and allow to cool.
5. Pour the olive oil in a saucepan and place this over medium heat.
6. Add the broccoli, bell peppers, sweetcorn, zucchini, cherry tomatoes and saute about 5 minutes.
7. Let it cool down.
8. Mix in a bowl the chickpea flour, salt, papriak powder, applesauce and water.
9. Mix the vegetable in the flour mix, dill and combine together.
10. Fill up the tart case.
11. Bake for around 20- 25 minutes.
12. Insert a knife at the center, it should emerge clean.
13. Allow the quiche to cool for 5 minutes and you are ready to serve.