Firstly put the vegan butter in a bowl, add flaxseeds then add coconut yogurt combine with kosher salt and baking powder, stir it while adding the gluten flour slowly, Knead until you have a dough that does not stick to the hand.
Then take the quiche dough on a lightly floured counter and roll it out with the help of a roller. Then place the dough in a slightly greased tart mold. Spread it evenly with your hand to the sides. Make holes on the dough with a fork so that it does not rise too much. Leave to rest in the fridge for 10 minutes.
In a large bowl, crush 300g Cheezmir Cheddar flavoured mini blok cheese with your hands. Add 1 capia pepper cut into tiny cubes, half a bunch of finely chopped parsley and half a glass of Cheezmir grated cheddar flavoured cheese. Then add flaxseed into a separate bowl. Pour 1 tea glass of coconut milk on it and whisk well. Add this flaxseed, coconut milk mixture to the vegan cheese mixture and mix well.
Take out the quiche dough resting in the refrigerator and spread the vegan cheese mixture on it. Arrange cherry tomato slices on the cheese quiche. Put it in a preheated 180 degree oven. Bake for about 30-35 minutes until the top is browned well.
100 g vegan butter
100g flaxseed (Combined with 3 tablespoon water, stir it to combine until its thicken)
2 tablespoon of vegan yogurt ( Coconut milk yogurt or other alternative non dairy yogurt such as Almond milk yogurt)
1 Teaspoon of Kosher salt
2 cup of Broll gluten free flour
1 Teaspoon of baking powder
300g Cheezmir cheedar flavoured mini blok cheese.
1 cup of Cheezmir cheedar flavoured grated chesse.
2 pinch of parsley
1 Red capia pepper
50 g flaxseed (Combined with 3 tablespoon water, stir it to combine until its thicken)
½ cup of coconut milk