Savoury sheet pan pie with spring vegetables

A festive way to serve vegetables
Prep Time 10 mins
Cook Time 15 mins
cooking time oven 30 mins
Course Lunch, Main course
Servings 4 personen
Calories 781.2 kcal

Equipment

  • Baking tray approx. 34×26 cm

Ingredients
 
 

Filling

  • 250 ml plant milk
  • 2 g psyllium fibres or 1 tbsp crushed linseed
  • 65 g chickpea flour
  • 6 el nutritional yeast
  • 1 tl sulphuric salt kala namak
  • 350 g spinach
  • 1 el oil
  • 1 clove of garlic chopped
  • 175 g peeled and cooked asparagus
  • 1 kohlrabi approx. 200 g, peeled, halved and cut in half
  • 75 g garden peas frozen or fresh and precooked briefly
  • 50 g sun-dried tomatoes cut into strips
  • 4 el grated vegan cheese

Oil-based pie dough

  • 300 g all purpose flour
  • 5 g salt
  • 4 g baking powder
  • 100 g neutral plant oil e.g. rape seed, corn or sunflower oil
  • 1 tl vinegar
  • 90 g water

Instructions
 

Oil-based pie dough

  • Sift the flour, salt and baking powder into a bowl and mix well.
  • Mix in the oil until it has been absorbed.
  • Mix the vinegar with the water and add to the flour/oil mixture. Mix in without kneading until the dough forms a whole.
  • Wrap the dough ball in plastic film and keep in the fridge until use.

Preparing the sheet pan pie

  • Preheat the oven to 175 °C.
  • In a large frying pan, fry the spinach in the oil in two parts. Add the garlic to the second part and fry briefly. Drain and cool the spinach mixture in a sieve or colander.
  • Bring 1 litre of salted water to the boil. Cook the kohlrabi in it al dente.
  • Roll out the dough between sheets of baking paper or press it with your fingers on a baking sheet lined with baking paper. Pierce the base with a fork and bake in the oven for 10 min.
  • Using a hand blender, puree the milk with the psyllium fibre or linseed, chickpea flour, edelgist and sulphur salt into a porridge.
  • Mix this mixture with the drained spinach mixture and spread it over the pie crust. Spread the vegetables and sun-dried tomatoes over the tart. Press them down a little. Sprinkle the quiche with the grated vegan cheese.
  • Bake the pie for 30 minutes in an oven at 175 °C.

Nutrition

Calories: 781.2kcalCarbohydrates: 97.5gProtein: 25.3gFat: 34.1gSaturated Fat: 3.1gTrans Fat: 0.1gSodium: 824.1mgPotassium: 1662.6mgFiber: 14.5gSugar: 14.8gVitamin A: 8938.5IUVitamin C: 62.9mgCalcium: 302.7mgIron: 10.5mg
Keyword english recipes, quiche
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