Chestnut Quiche


For the crust:

1 cup almond meal,
1 cup oat flour,
1 tsp sea salt,
2 tbsp olive oil,
4 tbsp soy milk.

For the filling:

2 tbsp olive oil,
2 tbsp vodka,
1/2 medium leek chopped,
1 cup chestnuts ( 130gr.)
50 ml, unsweetned soy milk,
2 tbsp nutritional yeast,
1 orange juice,
Salt and pepper to taste,

For decorating:

4-5 chesnuts,
1 tbsp agave syrup,
Fresh mint or thyme leaves,
4-5 physalis (incaberry)


1. Preheat oven to 200 degrees.

2. Place all crust ingredients in a food processor, mix on high speed for 3-4 min.

3. Place the mixture into the pie pan and press it with your hands or a spoon. Set aside.

4. Wash and give a cut to chesnuts, cover with water in a deep pot. Bring to boil until very soft.

5. Place all filling ingredients in a food processor, add chestnuts ( set aside 4-5 chestnut to decorate) mix on high until completely smooth.

6. In a pan, mix remaining chestnuts with agave syrup  for 2-3 min on medium heat until caramelized. We will use them to decorate.

7. Pour chestnut filling over the crust. Top with chestnuts and fresh thyme leaves.

8. Bake for 30-40 minutes or until golden browned. 

9. Decorate with physalis and thyme or your favorite toppings.