by Shlomit Singer-Shamir
It’s the season for squashes and butternut squash is one of the most versatile and tasty. Rich in Vitamin A, B complex and C, it also contains iron, zinc, copper, calcium, potassium, and phosphorus. Dried yield yeast is rich in protein and iron and gives the quiche a lovely, cheesy taste.
You’ll need a large Pyrex dish (26cm) or 2 smaller flan tins.
For the vegetables:
- 600g butternut squash (cut into 1cm cubes)
- 2 onions (sliced)
- 1/2 teaspoon Himalaya salt
- 1/4 teaspoon ground cinnamon
- Leaves from 4 sprigs of fresh thyme
- 2 large spoons of olive oil
- 1 spoon maple syrup
For the dough:
- 200g white spelt flour
- 200g whole spelt flour
- 80g soya butter
- 80g olive oil
- 100g water
- 8g baking powder
- 2 teaspoons salt
For the filling:
- 250 ml coconut cream
- 400g unsweetened soya yoghurt (mixed with a little wheat flour to create a thicker consistency)
- 1.5 teaspoons salt
- 1 large spoon squeezed fresh lemon
- 1/4-1/2 teaspoon black pepper
- 1/3 cup dried yield yeast
- Fresh thyme leaves
- 1/4 teaspoon grated Muscat nut
- 3 spoons flour (of choice)
- Preheat the oven to 180 Celsius degrees.
- Slice and dice the onion and butternut squash.
- In a large bowl mix the squash and onion with the olive oil, salt, cinnamon, maple, thyme, black pepper and place the mixture on an oven tray.
- Bake the squash and onion mixture for about 30 mins until soft.
- In another bowl mix the dough ingredients: flour, baking powder, salt, olive oil, soya butter and water.
- Roll out the dough on a lightly floured surface and place in well-buttered flan dish, cutting edges down to size.
- ‘Blind bake’ the dough for 15mins (at 180 Celsius degrees).
- Take the vegetables out of the oven and let them cool a little.
- While the dough is baking and the vegetables are cooling, make the filling.
- In a bowl, mix the ingredients: coconut cream, soya yoghurt, salt pepper, flour, lemon, yield dried yeast, Muscat nut, thyme leaves. Adjust to taste.
- Mix this with the baked squash & onion mixture and keep some aside for decoration.
- Fill the part-baked pastry, decorate with the vegetable mixture you kept on the side and spread some more dried yield yeast on top.
- Bake for 40-50 min and let it cool after baking for about 1 hour.
*The yoghurt can be replaced with 2 packs of firm soya
*You can use regular wheat flour.
*Thyme can be substituted with basil, coriander or any other herb you like.
About the author
From a young age, movement and nutrition have been a big part of my life, and I became a vegan seven years ago. I practised Ashtanga yoga for around 18 years, before undertaking a kids’ teacher training (25hrs) and qualifying as a yoga teacher in Amsterdam (200RYT). Recently my passions combined and now I create recipes for a vegan restaurant in Haarlem (The Netherlands), sell home-baked pastries on request for special events, and teach yoga.