Asparagus quiche with vegan hollandaise
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
INGREDIENTS
- 300 g ready-made quiche or shortcrust pastry
- One can of white beans
- 230 ml bedda Hollandaise + some for garnish
- 1,5 tbsp corn or potato starch
- 50 g vegan whipped cream
- 30 ml unsweetened vegetable milk
- 3 cloves of garlic
- 1 tsp mustard
- 1 tsp white miso paste (optional)
- 100 g bedda Grated Gouda Style
- 200 g green asparagus
- 150 g frozen (defrosted) or fresh peas
- spices salt, pepper
INSTRUCTIONS
1
Place beans, bedda Hollandaise, starch, vegan whipping cream, plant milk, garlic, mustard, miso, salt and pepper in a blender and blend until smooth. Then add bedda Grated Gouda Style and pulse briefly for a few times.
2
Press the dough into a baking pan. Then prick it several times with a fork.
3
Pour half of the cream from the blender on the bottom of the quiche, cover with the asparagus and peas. Then pour the rest of the cream on top.
4
Bake for 45-50 minutes at 200 °C. When removing from the oven, the quiche will still be slightly wobbly, but will solidify after cooling for at least 15 minutes. Add bedda Hollandaise on top when serving.
