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Difficulty: Medium
Serves 6
It’s always a thrill when I have the opportunity to work with brands who make products I use in my day-to-day life, so you can imagine how stoked I was when Bute Island Foods got in touch to ask me to create some recipes with their Sheese!
If you’re not familiar with Sheese, it has been around for a minute but has had a major makeover in recent years. The best part is that their range of creamy, grated, sliced and block cheeses can be found in select Coles Supermarkets! The entire range is vegan friendly (obvs), palm-oil free and made with coconut oil.
So, onto what you came here for – the recipe! My Cheddar + 3 Vegetable Quiche is made with Grated Mature Cheddar Sheese and is super easy to make but looks wildly impressive! It’s perfect for your next potluck or picnic because you can eat it hot or cold and once you’ve got the pastry and eggy mix down, feel free to go wild and add whatever veggies and/or mock meats you desire. Just make sure you top it with Sheese to get that delish cheesy layer on top. It’s melty, conveniently shredded and soy free!
Note: You can prepare your crust in advance, just be sure to keep it in an air-tight container until you’re ready to fill it!
Ingredients
Crust
- 2 cups plain flour
- 1 teaspoon salt
- 3/4 cup vegan butter
- 4 tablespoons chilled water
Filling
- 300g silken tofu
- 1/8 cup + 1 tablespoon non-dairy milk
- 1/4 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 tablespoon corn flour
- 1 teaspoon black salt (you can buy this from your local Indian grocery)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon white pepper
- 1/8 teaspoon ground turmeric (optional, it’s just for colour)
- 1 small red onion, finely diced
- 1 cup mushrooms, sliced
- 1 cup baby spinach, shredded
- 1 cup cherry tomatoes, some quartered and some halved
- 1/2 cup Grated Mature Cheddar Sheese
- Continental parsley to serve
Method
- To make your crust, sift the flour into a large bowl and add the salt.
- Spoon in pieces of the vegan butter and then rub together with clean fingers until the mixture resembles breadcrumbs.
- Slowly add the chilled water and mix until a dough is formed. Knead for a few minutes then wrap with plastic wrap and pop it in the fridge for at least 30 minutes.
- When you’re ready to blind bake your crust, preheat your oven to 200°C and grease a 25cm quiche tin (loose bottom is best!) Sift some flour into the tin as well, we want to make sure it does. not. stick!
- Lightly sift a clean bench-top and remove your dough from the fridge. Roll it out, adding flour when needed, until you’ve got it between 5-10mm thick.
- Gently place the dough onto the tin and press to line the tin perfectly, being sure to get into any grooves. You can cut off the excess but be sure to leave about 10-20mm around the top to allow for the dough to shrink. Wrap any excess dough in some cling wrap and leave it in the freezer for next time!
- Add baking paper to the base and add baking beads before baking for 15 minutes. Remove the baking paper and beads, return to the oven for a further 8 minutes. You want your crust to be light in colour but not raw. Set aside until you’re ready to fill it.
- To make the eggy filling, add the silken tofu, non-dairy milk, chickpea flour, nutritional yeast, corn flour, black salt, garlic powder, onion powder, white pepper and turmeric to a blender and blend until smooth.
- Pop the chopped vegetables in a bowl, setting a small amount aside (like the halved cherry tomatoes).
- Pour the eggy mixture into the bowl and mix through before pouring into the crust and spreading it out evenly.
- Evenly scatter the extra vegetables on top and then gently press them so they’re sitting as flat as possible.
- Sprinkle your rated Mature Cheddar Sheese evenly on top before covering the tin with foil, without allowing it to touch the top of the quiche (this is going to help your Sheese melt!)
- Bake in the oven for about an hour, until the Sheese is looking nice and melty. When it does, remove the foil and return to the oven for a further 15 minutes.
- Remove from the oven and allow to cool a little before serving. You can also chuck it in the fridge to enjoy cold or even reheat later!
