Back in the day when I was baking at a cafe, I developed a recipe for vegan (tofu-based) quiche. I’d been hunting it down for the pastry part of it recently and finally found it, so I figure why not share it with you lovely folks.
To start with, the crust!
113g Earth Balance
¼ tsp salt
3 tbsp ice water
Cut together the flour, salt and Earth Balance until well combined. Add ice water and mix until well combined. Roll out and par-bake for 15 minutes at 350F in a non-stick or well-greased quiche pan. (I like the ones with the removable bottom, makes it all easier to deal with once the whole thing is finished.) When you’re par-baking, make sure to weight down your pastry with baking balls/pie weights – or if you’re cheap like me, pour some dried legumes in there (onto parchment paper!).
Next, the filling!
One packet of Mori-Nu silken firm tofu (12.3oz/349g)
15g arrowroot starch
1 tsp salt
1 tsp pepper
45g soy mik
8g Nutritional Yeast flakes
35g Daiya mozzarella vegan cheese
18g almond meal
Half a dozen large basil leaves, washed (plus fresh basil to taste for the final step)
2 – 2 ½ cups of diced vegetables (whatever mix!)
Two diced shallots
2 Tbsp Lemon juice
2 Tbsp seasonings/herbs/spices (whatever mix!)
Preheat oven to 350F.
Place the tofu, arrowroot, salt & pepper, soy milk, Nutritional Yeast, Daiya, almond meal and basil leaves in the food processor and blend well until completely smooth.
Saute your vegetables, shallots, lemon juice and other seasonings until everything is just cooked. Fold into the tofu mixture, along with the fresh basil to taste, and pour into a par-baked quiche crust.
Cover with foil and bake for 30 minutes; remove foil and bake for another 10 minutes. Check the quiche and if the crust and top are nicely browned (not too brown!) then remove for the oven and let cool at room temperature before slicing.
Flavour suggestions – Tomato/Olive/Spinach, Red Pepper/Broccoli, Roasted Sweet Potato & Arugula, Spicy Zucchini & Tomato.
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