Now I’ve been thinking of making this dairy free green bean and feta quiche all week. I made my potato salad the other day using green beans and needed somewhere to use the rest up. In walks this little beauty of a recipe. I love quiche. Quiche is honestly the perfect lunchtime meal to prep in advance. You can shove absolutely anything into it. I love to use quiche as a vehicle for leftover veg, hence the green beans and chive in this little beauty. Some other quiche flavours that work incredibly are ham and cheese, brocolli and pea, pancetta and asparagus. The list goes on!
The pastry this quiche consists of is incredibly easy to make and adds the perfect amount of crunch to offset the smooth quiche filling. I have some top tips I want to share about making the perfect pastry.
1: Freeze your butter. This will help keep the pastry cold.
2: Blind baking is your friend, and if you don’t have baking beans, try and pierce the bottom of the pastry as much as possible to allow the air to escape .
3: Get your hands as cold as possible. The colder the better! I like to run my hands under the cold tap for a few seconds before touching the pastry.
4: Freeze your dough, ish. Stick your dough in the freezer to rest for a few minutes will chill it quicker and with more umph.
You really deserve to make this dairy free green bean and feta quiche as soon as you can. It’s the perfect summer dish that you need.
A summery, rich and decadent dairy free green bean and feta quiche
- 200 g Plain flour
- Pinch Salt
- 100 g Vegan butter, frozen
- 50 ml Water, ice cold
- 6 Eggs, Large
- 100 g Vegan single cream
- 100 g Feta (Vegan or cows milk free)
- 100 g Green beans, top and tailed
- Handful Chives
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Preheat the oven to 180°C
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In a bowl add your salt and flour. Rub in your butter until it resembles fine breadcrumbs.
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Add in your water a tablespoon at a time, stir with your knife until the mixture forms a ball.
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Clingfilm and add to the freezer for 10 minutes to rest.
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Flour your surface and roll out your pastry to fit the size of your flan dish. Place your pastry in your flan dish, press into the sides and trim the edges. Pierce all over the base with a fork and blind bake for 15 minutes. Remove baking beans.
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In a jug, mix together your eggs, beans, cream, chives, salt, pepper and feta.
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Pour over your pastry case and bake for 30 minutes until set and golden brown.
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Leave to cool then cut into slices.