Difficulty: Easy
Serves 4-6
You know, I wasn’t really a massive fan of quiche in my non-vegan days but somehow since losing animal products I’ve gained the taste for it. Recreating this classic dish is really so simple and TBH you’ll wonder why you ever made quiche with eggs in the first place! Feel free to use store bought pastry if you can’t be effed with making your own, it’ll be just as good.
Ingredients
Pastry
- 2 cups plain flour
- 1 teaspoon salt
- 3/4 cup vegan margarine
- 2 tablespoons chilled water
Filling
- 300g silken tofu
- 1 cup raw cashews
- 2 tablespoons non-dairy milk
- 2 tablespoons arrowroot
- 1/3 cup nutritional yeast
- 1 teaspoon black salt (optional, but it does give that “eggy” taste)
- 1/2 teaspoon turmeric
- 1 clove garlic, crushed
- 1 spring onion, finely chopped
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup baby spinach leaves, finely chopped
- 6 spears of asparagus, chopped
Method
- Grease a 11x34cm loose, rectangular tart tin and preheat the oven to 220°C.
- Combine the plain flour and salt before combining with the margarine until the mixture resembles breadcrumbs.
- Slowly pour in the chilled water and knead until a nice dough is formed. Roll into a ball, wrap in cling film and chuck it in the freezer while you prep your veg.
- Tip the pastry out onto a floured surface and roll out to about .5cm thick.
- Gently use the pastry to line the tart tin, pushing into the ridges and then run a knife around the edges to create a clean finish.
- Cover the pastry with a sheet of baking paper and fill with baking beads, uncooked rice or beans. Blind bake for 10 minutes and remove from the oven. Carefully remove the baking beads and baking paper and bake for another 10.
- Turn the oven down to 180°C.
- In a blender, combine the silken tofu, raw cashews, milk, arrowroot, nutritional yeast, garlic, spices and seasonings until smooth.
- Fold through the whiter parts of the spring onion, most of the green peas, spinach leaves and asparagus.
- Remove the baking paper and baking beads from the tin.
- Pour the filling mixture into the pastry crust.
- Decoratively place the remaining vegetables on top and bake for 30-40 minutes until the filling has set.
- Remove the tart from the oven and gently push out from the tin.
- Slice and serve warm or enjoy cold!
