Baking · Savoury baking
Vegan Sun-dried Tomato and Artichoke Quiche
Cooking instructions are available on the original Cookidoo® page.
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Details
- Difficulty
- medium
- Prep
- 25 min
- Active
- 25 min
- Cook
- 70 min
- Total
- 70 min
- Yield
- 6 slices
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- Category
- BakingSavoury baking
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibreUnder 500 kcal
- Difficulty
- Medium
- Rating
- Well rated
- almond flour
- 150 g
- buckwheat flour
- 120 g
- dried parsley
- 1 tsp
- dried oregano
- 1 tsp
- fine sea salt
- 0.5 tsp
- ground linseed
- 1 tbsp
- olive oil
- 1 tbsp
- water
- 4.5 tbsp
- tinned artichoke hearts
- 240 g
- sun-dried tomatoes in oil
- 100 g
- fresh baby spinach
- 50 g
- fresh basil leaves
- 5 sprigs
- nutritional yeast flakes
- 3 tbsp
- dried oregano
- 1 tsp
- dried chilli flakes
- 1 pinches
- fine sea salt
- 1.5 tsp
- ground black pepper
- 2 pinches
- firm tofu
- 400 g
- almond milk
- 1 tbsp
- onions
- 100 g
- garlic
- 3 cloves
- olive oil
- 20 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 741.7 mg
- Protein
- 27.3 g
- Energy
- 2,011.7 kJ
- Calories
- 480.8 kcal
- Fat
- 27 g
- Fibre
- 12.3 g
- Saturated fat
- 2.8 g
- Carbohydrates
- 41.8 g