Rita Von Hunty ensina como fazer QUICHE VEGANA com abobrinha | Se Vira Aí

nut milk

🥗Healthier: oat milk

💰Cheaper: water + cornstarch

Oat milk provides creaminess while being affordable.

vegan cheese

🥗Healthier: nut-based cheese

💰Cheaper: no cheese

Nut-based cheese is healthier, while omitting cheese reduces cost.

Start by heating water to hydrate cashew nuts for at least 15 minutes.

Chop half an onion and two cloves of garlic.

Slice zucchini and tomato (or eggplant) as desired for the filling.

Mix chickpea flour and rice flour for the crust.

Add a pinch of salt, oregano, and nutmeg to the mixture.

Combine water and oil to create the dough for the crust.

Knead the dough until it reaches the desired consistency, adding more flour if too wet.

Grease the pie dish with olive oil using a brush.

Roll out the dough and place it in the greased pie dish.

Sauté the onion and garlic in olive oil until fragrant.

Add the chopped zucchini and sauté until softened.

Stir in fresh spinach and cook until wilted.

Prepare the cheese mixture using the hydrated cashew nuts and blend with water until smooth.

Combine the sautéed vegetables with the cheese mixture and mix well.

Pour the filling into the prepared pie crust.

Sprinkle vegan cheese on top, if desired.

Bake in the oven until golden and firm, checking for doneness after 30-35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens