VEGETABLE VEGAN QUICHE

Preparation time: 25 mins + 1 hour setting/cooking

Serves: 8

We absolutely adore this recipe for its simplicity and deliciousness factor. It honestly tastes better than a traditional quiche. You would have no idea it's made from tofu because the texture and colour are so similar to egg. 

If you are short of time then you can use frozen short crust pastry but we love making it from scratch because it's hard to find wholemeal pastry. The vegetables can also be substituted for whatever you have in the fridge so it's a good 'left overs' meal.

INGREDIENTS

CRUST
1.5 cups whole wheat or wholemeal flour
½ tsp salt
8 tbsp vegan butter, e.g. Nuttelex (chilled)
¼ cup cold water

FILLING
1 tbsp olive oil
2 garlic cloves (crushed)
2 cups mushroom (sliced)
1 red onion (sliced)
1 tsp salt
1 tsp black pepper
1 cup cherry tomato
4 cups fresh spinach
1 pack of silken tofu
2 tbsp nutritional yeast
½ tsp garlic powder
½ tsp paprika
¼ tsp ground turmeric
2 tbsp pine nuts

METHOD

CRUST

1. In a large bowl, mix together the flour and salt
2. Add the butter and using your fingers pinch flour and butter together until a shaggy texture
3. Add 1 tbsp of water at a time until forms a ball
4. Form the dough into a disc and refrigerate for 30 min
5. Roll out between two pieces of baking paper and transfer to quiche tin
6. Prick holes in the base and line with baking paper then add rice or dried beans to weigh it down
7. Bake in oven at 180 degrees for 30 minutes
8. Remove baking paper with rice/beans

FILLING

1. Preheat the oven to 180˚C
2. Heat the olive oil in a large pan and fry onion and garlic for 2 mins
3. Add mushrooms for 5 mins
4. Add the spinach until wilted then remove from heat
5. Place tofu, nutritional yeast, salt, pepper, garlic powder, paprika, turmeric, in a blender
6. Puree until smooth

ASSEMBLE

1. Spread the vegetables over the crust
2. Pour the tofu mix over the top
3. Cut cherry tomatoes in half and lay over the top of tofu mix then sprinkle pine nuts over
4. Bake for 45 minutes until firm
5. Let cool for 30 minutes before serving and ENJOY!