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188: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
Rice:
130 g rice (e.g. long grain rice)
400 ml water
½ tsp salt [Order No: 305]
Asparagus:
1.2 litres water
500 g green or white asparagus
1 tbsp salt
1 tsp margarine
Pastry base:
1 ready-made pastry base (Ø approx. 30 cm)
150 g Vegan-roast, Porcini Mushroom [Order No: 151]
Glaze:
400 g No-Moo, Raclette [Order No: 413]
50 ml soy cooking cream
50 ml water or asparagus water
20 g white flour
½ tsp sweet paprika
Treat yourself with Vegusto: Recipe No. 188
This quiche combines white and green asparagus with creamy No-Moo, Raclette and the delicious vegan Vegusto roast, porcini mushroom.
A meal for young and old, which can be enjoyed straight from the oven or cold at a picnic.
Ingredients for 4 Servings
Rice:
130 g rice (e.g. long grain rice)
400 ml water
½ tsp salt [Order No: 305]
Asparagus:
1.2 litres water
500 g green or white asparagus
1 tbsp salt
1 tsp margarine
Pastry base:
1 ready-made pastry base (Ø approx. 30 cm)
150 g Vegan-roast, Porcini Mushroom [Order No: 151]
Glaze:
400 g No-Moo, Raclette [Order No: 413]
50 ml soy cooking cream
50 ml water or asparagus water
20 g white flour
½ tsp sweet paprika
Preparation
Cook the rice with the water and salt.
Bring the water for the asparagus to the boil in a deep saucepan and add the salt and margarine to the water.
Cut off the hard ends of the green asparagus. Peel the white asparagus.
Add the asparagus to the boiling water, cover and simmer over a low heat for 15 minutes until cooked. Then drain the asparagus water.
Put the pastry base on parchment on a round baking sheet.
Prick the pastry base with a fork several times.
Cut the veggie roast into 3-4 mm thin slices and spread on the pastry base. Then spread the cooked rice over it.
Mix the ingredients for the glaze using a stick blender and spread on the rice.
Finally, spread the asparagus over the quiche.
Preheat the oven to 200° C and bake the quiche for 20 minutes.
This quiche combines white and green asparagus with creamy No-Moo, Raclette and the delicious vegan Vegusto roast, porcini mushroom. A meal for young and old, which can be enjoyed straight from the oven or cold at a picnic. [188]
The pie is an English invention, which has enjoyed worldwide popularity for a long time. This mini pie recipe features a surprise filling of fruity tomato and apple chutney and hearty sausage meat made from carrots and vegan-sausage. [186]
Tarte flambée (Flammkuchen) is a specialty from neighbouring Alsace. This recipe is perfect for picnics, for canapé receptions, or for on the go. A hearty treat with No-Moo, beetroot, apples and fresh herbs and some fresh salad. [178]
A queen of quiches: Tender green asparagus, leaf spinach, grated potatoes and Sandwich Slices, Passione! A heavenly quartet! [176]
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