Wild Garlic Quiche made with Original Better, Young Dutch, Italian Aged

Hold onto your taste buds because today we‘re bringing to you the perfect wild garlic quiche recipe!

Perfect to invite all of your friends over for a summerly get together as this quiche will impress even your non plant-based friends!

It features three of our most beloved products: Original Better, Young Dutch & Italian Aged.

WILD GARLIC QUICHE

For the dough:
* 100 g spelt flour
* 100 g whole grain spelt flour
* 100 g of Original Better
* 60-80 ml cold water
* 1 pinch of salt

For the filling:
* 180 g zucchini
* 150 g cauliflower
* 100 g wild garlic
* 125 g spinach
* 1 onion
* 200 g firm tofu
* 300 g vegan cream cheese alternative
* 50 g cornstarch
* 20 g nutritional yeast
* 1/2 tsp nutmeg
* 1/4 tsp salt
* 1/4 tsp pepper
* 3/4 tsp black salt
* 75 g Young Dutch

For the topping:
* 3 to 4 tbsp Italian Aged

Our friend @oatsandcinnamon_ came up with the idea and tried it out the recipe herself.

Full step by step guide:

1. Place both types of flour and salt in a large bowl. Cut cold Original Better into small cubes and add to the bowl. Quickly mix with your hands. Then add the cold water and knead gently into a dough. Let it rest in the refrigerator for 30 minutes.
2. Prepare the filling. First, cook the cauliflower until soft in a pot. In the meantime, cut the zucchini and onion into small pieces and fry in a pan. Towards the end, add the spinach and sauté for a few minutes.
3. Place the cooked cauliflower, tofu, vegan cream cheese alternative, cornstarch, nutritional yeast, nutmeg, both types of salt, and pepper in a blender and blend until creamy.
4. Wash the wild garlic and chop finely. Add it to a large bowl along with the vegan grated cheese, the creamy filling, and the sautéed vegetables, and mix everything well.
5. Preheat the oven to 180°C (fan-assisted). Grease a tart or springform pan with vegan butter.
6. Remove the dough from the refrigerator and roll it out between two sheets of baking paper. Place the dough evenly in the pan and press lightly. Prick holes in the bottom with a fork.
7. Pour the filling into the tart pan and smooth it out. Sprinkle the vegan parmesan evenly over the top. Bake for 35-40 minutes at 180°C (fan-assisted).
8. Enjoy! 💚