Happy Easter weekend friends! It’s been absolutely glorious here these last couple of weeks. I’m inside working most of the day unfortunately but I love that it’s not getting dark here until around 8.30 now, leaving plenty of daylight after work. We’ve been lazing in the park or by Lake Geneva, browsing the evening farmers’ markets (it seems there’s a different market here every day- morning or evening!), and sitting out on the streets with a drink or ice cream.
It’s not supposed to last but I’m going to pretend it’s still warm and sunny and enjoy my Spring meals all the same…
Spring is the time to start lightening up our meals and to me that usually means satisfying salads, smoothies/juices and fruit & veggies galore. Dishes which can be eaten warm or at room temperature are also ideal for this time of year, and for picnic weather (!). My Vegan Persian Frittata or Rustic Beetroot Galette would be nice options, as would today’s recipe- my Vegan Asparagus & Fennel Quiche (with a Quinoa Crust).
This recipe is good and seasonal with Spring vegetables- fennel, asparagus, carrots and peas- but you could easily adapt it to what’s good in your part of the world right now. I’m especially enjoying fennel right now so there may well be some more fennel recipes appearing soon…though I still can’t get on board with it in fresh juice.
I was feeling a little lazy when making this and not really in the mood for making pastry, so I ended up with an alternative easy quinoa crust (adapted from a recipe by Julie Morris’s Superfood Kitchen). I was really pleased with how it turned out. Don’t expect it to be like your regular flour-based crust, but it does hold together really well and has a nice chewiness to it.
It would be a lovely Easter Sunday brunch served with a salad or two- light enough to leave you some room for chocolate eggs!
- 1/4 C Ground flax
- 1/4 C Water
- 1-1/2 C Cooked & cooled quinoa
- 1-1/2 Tbsp Melted coconut oil
- 2 Tbsp Nutritional yeast
- 1/4 tsp Salt
- 1 Tbsp Coconut oil
- 1/2 Onion, diced
- 2 Cloves of garlic, minced
- 1 Small bulb of fennel, diced small
- 2 small carrots, diced small
- 1 Bunch of asparagus, woody ends removed and remaining stalks diced
- 1/2 C Fresh or frozen peas
- Handful of fresh basil, chiffonaded
- 1x 350g/12oz pkg firm tofu, drained
- 1 tsp Salt
- 1 tsp Dijon mustard
- 1 Tbsp Lemon juice
- 2 Tbsp Tahini
- 2 Tbsp Nutritional yeast
- 1/2 tsp turmeric
- Preheat the oven to 200C/400F and grease a 9" tart pan with coconut oil.
- Combine the ground flax and water in a small bowl and set aside to thicken.
- Stir together the cooked quinoa, nutritional yeast and salt. Add the coconut oil and flax mixture and mix well.
- Press mixture into the prepared tart pan and bake for 15 minutes, until lightly golden and dry.
- Turn the heat down to 180C/350F
- In a large pan, warm the coconut oil over medium heat and add onions, fennel and carrots. Sauté, stirring for approx 5 minutes. Add the asparagus; cook 2 minutes. Add the peas and garlic and cook for a final 2 minutes. Stir in the basil.
- In a blender or food processor, blend/process the remaining ingredients until very smooth. Remove to a bowl and stir though the sautéed vegetables.
- Spread the filling over your prepared crust *, smooth over and bake for 30-40 minutes.
- Leave to cool for at least 15 minutes before serving.
- Serve warm or at room temperature.
- * You will have EXTRA filling. I poured this into 4 oiled muffin cups and baked these alongside the whole quiche. Still delicious without the crust.
Do you have Easter plans? What’s on the menu?