Mediterranean Vegetable Quiche

Quiche without egg?  That’s right, it can be done.  In fact, there are lots of options to choose from when replacing the eggs in a quiche, such as cashews or chickpea flour.  We opted for tofu in this recipe as it’s great for taking on flavours and the texture is very similar to that of a traditional quiche.  Serve this up for lunch with a side salad and some new potatoes.

Mediterranean Vegetable Quiche

2015-10-23 10:41:37

Serves 4

Contains: soya, gluten, nuts

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Prep Time

45 min

Cook Time

45 min

Prep Time

45 min

Cook Time

45 min

FOR THE PASTRY

1. 175 g plain flour
2. 75 g vegan margarine
3. 2 tbsp cold water

THE VEGGIES

1. 1 small aubergine
2. 1 red onion
3. 1 red pepper
4. Large handful of fresh spinach
5. 10 sun-dried tomatoes
6. Small handful of black olives, pitted
7. 1 garlic clove, crushed

FOR THE TOFU EGG

1. 1 1/3 cup silken tofu
2. 3 tbsp pine nuts
3. 2 tbsp nutritional yeast, optional
4. 1/2 tsp dried parsley, garlic powder, onion powder, oregano, paprika
5. Salt and pepper to taste

FOR THE PASTRY

1. In a food processor, combine the flour, vegan margarine and water until you have a smooth dough. Refrigerate the pastry for 30 minutes before rolling it out on a floured surface. Place it into a 9" quiche dish and pierce in several places with a fork. Covering it with greaseproof paper and adding baking beans, blind bake the pastry for 10 minutes at 200˚C (180˚C fan). Remove the beans and greaseproof paper and bake for a further 5 minutes. Set aside for the filling.

FOR THE VEGGIES

1. Roughly chop the aubergine, onion and pepper and fry in a large pan with a little olive oil. Once softened, add the spinach, olives, sun-dried tomatoes and garlic and fry for another couple of minutes. Set aside.

FOR THE TOFU 'EGG'

1. Combine the silken tofu, pine nuts, nutritional yeast and spices in a food processor and blend until smooth. Season to taste before transferring to a large mixing bowl and adding in the cooked vegetables. Mix well before filling the pastry case. Cook for 30-35 minutes at 200˚C (180˚C fan).

Notes

1. Tastes great hot or cold!
2. Try using any left-over filling in a pasta bake or stirred into risotto

By Berry Good for You

the Wilder https://www.thewilder.me/

Photo credit: Martin Zaple Photography