WWW.FREI-STYLE.COMVegan Swiss Apple Quiche / Pie
Ingredients
Dough:
- 80 g (3 oz.) vegan butter (like Alsan)
- 160 gr (6 oz.) of flour
- pinch of salt
- 1 tsp vanilla
- 50 ml (1/4 cup) of cold water
Custard:
- 2 dl of plant based cream (e.g., soy, oats)
- 50 gr (1.8 oz.) of plant based yoghurt (for example coconut)
- 3 tbsp sugar (e.g. cane sugar)
- 3 tsp starch
- vanilla
- cinnamon
- 3 tablespoons of ground hazelnuts
Instructions
Dough:
- 1.Mix the flour and salt in a bowl, add the cold butter in pieces
- 2.Add the water and the vanilla and combine to a smooth dough, do not knead too much
- 3.Roll it out and place it on a round baking mould (Pie tin) and put in the fridge for about 30 minutes
- 4.Peel, core and chop the apples (if you like drizzle with a little lemon juice)
Custard:
- 1.For the custard, mix all the ingredients until it is a smooth mixture
- 2.Heat the oven to 220 ° C (428°F)
- 3.Pinch the dough several times with a fork, spread the ground hazelnuts on it
- 4.Add the apples in a ring on the dough and pour the custard on top
- 5.Bake in the lower half of the preheated oven for 30-35 minutes
Notes
Tip from my kitchen: use firm, slightly tart apples (Boskoop, Braeburn, Gala) so they keep their shape, and prick the base well with a fork so it stays crisp under the custard. A little cane or coconut-blossom sugar adds a lovely caramel note. The Wähe is best warm from the oven, but keeps covered for 1–2 days and reheats beautifully.
Nutrition per serving: 250 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook