Go Back
–+ servings

Vegan quiche

A tasty plant based alternative to traditional egg quiche made with tofu and packed with seasonal vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 individual quiches
Course: Main Course
Calories:
Ingredients Method

Ingredients
  

For the pastry
  • 100 grams wholemeal flour or gluten free alternative
  • 1 tbsp tahini
  • pinch salt
  • 5-7 tbsp water
For the filling
  • 1/2 onion sliced
  • 1/2 small red pepper sliced
  • 1/4 head of broccoi cute into small florets
  • 4 asparugus stems tips and stems separated
  • 160 grams tofu
  • 125 ml soya milk if needed
  • 1 tbsp nutritional yeast
  • 1/2 teaspoon garlic granules
  • 1/4 teaspoon turmeric powder
  • salt and black pepper
  • 1 tbsp extra virgin olive oil
  • 1 teaspoon mixed herbs
  • pinch kala namuk/Indian black salt optional

Method
 

Make the pastry
  1. Sift the flour and salt into a bowl and rub in the tahini with your fingertips to get light breadcrumb texture. Add 5 tablespoons of water and bring together into a dough. If the mix is too dry, add a little more water 1/2 tablespoon at a time until you get a soft but firm dough. Leave to rest for 10 minutes.
Prepare the veggies
  1. Heat a couple of tablespoons of water in the base of a frying pan and sauté the onion with a pinch of salt. After a couple of minutes add the pepper and cook for another few minutes. Add the broccoli and asparagus stems and continue to cook (you may need to add a little more water by now) and finally the aspargus tips. Cook for 2 minutes then turn off the heat and put to one side.
Pre-bake the pastry
  1. Pre-heat the oven to 180ºC. Line the flan tin with a little non-stick baking paper if it doesn't have a loose bottom. Cut the pastry ball in half and roll out one of the ball in between two sheets of non-stick paper - this stops the pastry sticking to the worktop and the rolling pin. Peel off the top layer and turn the sheet with the pastry on upside down over the flan tin. Carefully place the pastry in the tin and peel off the paper. Press into the base and sides of the tin and trim any rough edges. Repeat with the other tin.
  2. Prick the base of the pastry, place the tin on a baking sheet and then in the oven. Blind bake for 7 minutes or until the pastry is slightly firm but not cooked.
Make the filling
  1. Whilst the pastry is baking, grab a blender pot and add the tofu, nutritional yeast, salt and pepper, garlic granules, turmeric, kala namuk (if using) and extra virgin olive oil. Blend, adding enough soya milk to create a thick but pourable sauce. The amount will depend on how firm the tofu is - mine was super dry so needed the full 125ml
  2. Transfer the cooked veggies to a bowl and pour in the tofu mix. Stir together along with the mixed herbs. Add more salt and pepper if needed.
  3. Once the pastry is ready, spoon the filling into the cases so it's full to the top. Return to the oven and bake for another 25-30 minutes until the top is lightly browned and the filling is set. Remove from the oven and either eat straight away or leave to cool and eat cold.

Tried this recipe?

Let us know how it was!