For the quiche base (quick version)

• 1 gf. cake batter

For the quiche base (homemade)

• 130g buckwheat flour
• 70g corn starch
• 15g lupin flour
• 45ml water
• 3 tablespoons olive oil
• 1 teaspoon salt

For the filling

• 100g cashew nuts
• 300ml vegan cream (e.g. Oatly Cuisine)
• 80ml plant milk (e.g. oat milk)
• 5 tablespoons lemon juice
• 80g vegan grated cheese
• 1/4 tsp kala namak (optional)
• 1 red onion
• 2 garlic cloves
• Pepper, salt, herbs (e.g. oregano, thyme, parsley)

In addition

• 400g asparagus, green or white

1. Pour boiling water over the cashew nuts and soak for 15-20 minutes. Drain the soaking water and set aside.
2. If you opt for the quick version, place the cake dough in the quiche tin and pull the dough upwards to create a 2 cm high rim. Prick the base with a fork.
3. For the homemade quiche base, mix the lupin flour and water in a small bowl until lump-free and leave to soak for 5 minutes. Place the buckwheat flour, cornflour and salt in a mixing bowl. Add the olive oil and lupin and water mixture and mix everything into a smooth dough. If the dough is too dry, add a little water. The best way to work the dough is to use a food processor with a dough hook. By hand, you simply need a little more patience😉 Roll out the dough, place in the quiche tin and form a rim 2 cm high. Prick the base with a fork.
4. Bring a large pan of water to the boil. Wash the asparagus and cut off the woody ends. If using white asparagus, peel them as well. Cook the asparagus in the boiling water for 7 minutes. Remove, rinse with cold water and drain in a sieve.
5. Peel the onion and garlic cloves. Finely chop the garlic and finely slice the onion. Sauté the onion and garlic in a little olive oil, remove and set aside.
6. Preheat the oven to 195 degrees top/bottom heat.
7. To make the filling, blend the soaked cashew nuts, vegan cream, plant-based milk, lemon juice, kala namak, pepper and herbs until creamy. Season to taste, pour into a pan and bring to the boil. Reduce the heat and add the vegan grated cheese while stirring. You can adjust the consistency to your taste - if it is too thick, simply add a dash of plant-based milk. And for more cheese flavor, simply stir in more grated cheese😊
8. Spread the filling over the base. Spread the asparagus on top and press lightly into the filling. Scatter the onion and garlic over the asparagus. Bake the quiche for 35-45 minutes. Remove, leave to cool slightly and serve warm😊