Vegetable Quiche with Chicken Chunks

Vegetable Quiche with Chicken Chunks

For the dough:
200g spelt flour
1 ½ tablespoon linseed
½ teaspoon Italian seasoning
½ teaspoon paprika
good pinch of salt
5 tablespoons water
2 tablespoons oil

For the filling:
1 box Chicken Chunks
400 ml soy cream
500g carrot
2 courgettes
3 parsnips
arrowroot (enough to get a nice thick sauce)
4 tablespoons of yeast flakes
Juice of ½ lemon
a bunch of fresh parsley
salt and pepper
oil for frying

Preheat the oven to 175 degrees. Sift the flour and mix this with flax seed, spices and salt. Stir the oil and the water. Mix the oil/water mixture into the dry ingredients and knead until a nice dough. If necessary, add a little water if the dough is too dry and some flour if it is too wet.

Dust the work surface with some spelt flour. Make a ball of the dough and roll it out with a rolling pin into the desired shape. Place the dough in a greased quiche tin.  Cut the overhanging edges neatly. Prick some holes in the dough and bake the bottom ± 10 minutes in the preheated oven.

Bake the Chicken Chunks in 2 tablespoons oil until brown. Let them cool and cut into thin strips. Scrub the carrots and parsnips thoroughly and cut with a peeler long, thin slices of all vegetables. Chop the parsley. Add the soy cream, lemon juice and yeast flakes in a pan and bring to the boil. Add arrowroot until the sauce is as thick as yogurt. Add the parsley to the sauce and season with salt, pepper and nutmeg. Divide the Chicken strips on the bottom of the quiche and pour a thin layer of sauce over here. Divide the vegetables on top in layers. Pour the remaining sauce over the vegetables. Bake the quiche in about 35 to 45 minutes (depends on the shape of the quiche) at the bottom of the oven. When the quiche gets too dark cover the pie with tin foil.