PUMPKIN QUICHE WITH HAZELNUT TEMPEH

This recipe was lovingly created by Sara Vande Velde at carrotte carée / @saracarottecarree 

For the quiche crust:

165 g spelt flower (optionally exchange 100 g af spelt flower for 100 g hazelnut flower)

1 tsp baking powder

pinch of salt

50 g cold plant-based butter (in little pieces)

1 egg

Main ingredients (flexible quantities):

  • Hazelnut tempeh

  • Pumpkin

Preparation method:

Mix the dry ingredients. Then add the little chunks of butter and the broken egg, and massage into a smooth dough. Put it in foil in the fridge and let it rest for 30 min. 

Grease the baking thin (35 x 11cm) with butter, especially in the corners. Put the dough in the shape. Puch with a fork in the dough to create little holes. Bake blind for 20 - 30 min at 160°C. Cover with a piece of baking paper to prevent the crust from turning too dark. Use baking stones or beans to keep the dough flat while baking. 

 

Add the fried/ baked tempeh at the bottom of the quiche (I think the hazelnut should speak for itself so I just want to only give it salt and pepper and some lemon juice). 

Make a pumpkin puree by just cooking/ steaming the pumpkin and put it in a blender with about 2 tbsp shiro miso, 1/2 thumb of grated ginger, salt and pepper, a squeeze of little lemon juice. Put on top of the tempeh. 
 

You can put in back in the oven for another 5 min to serve it all warm. Add roasted hazelnuts, lemon zest and oxalis leaves (optional) right before serving. 

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