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🍽️ Vegan Airfryer Vegetable Quiche

300 kcal · 45 min · 2 servings

Ingredients

• 200g Puff Pastry
• 150g Snow Peas
• 1 Zucchini
• 200g Cherry Tomatoes
• 1 Onion
• 1 Garlic Clove
• 200ml Soy Milk
• 2 EL Potato Starch
• 1 EL Lemon Juice
• 1 TL Salt
• 1 TL Pepper

Instructions

1. 1. Preheat the air fryer to 180 °C. This takes about 3 minutes.
2. 2. Place the puff pastry in a small, oven-safe dish (about 18 cm).
3. 3. Lightly press the edges of the pastry up with your fingers.
4. 4. Prick the bottom of the pastry several times with a fork.
5. 5. Halve the 200 g cherry tomatoes and slice the zucchini thinly.
6. 6. Finely chop the onion and the garlic clove.
7. 7. Sauté the onion and garlic in a little oil until fragrant.
8. 8. Add the zucchini, sugar snap peas and tomatoes and sauté everything for 3 minutes.
9. 9. Mix the 200 ml soy milk with the potato flour, lemon juice, salt and pepper.
10. 10. Pour the liquid mixture over the vegetables in the puff pastry.
11. 11. Bake the quiche in the air fryer at 180 °C for 25 minutes, until golden brown.
12. 12. Check for doneness: The surface should be firm and lightly golden brown.
13. 13. Let the quiche rest in the dish for 5 minutes so it sets.
14. 14. Cut the quiche into portions and serve warm.

Nutrition per serving

• kcal: 300
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 22 g