This is a favourite dish I like to make when having friends over for dinner, they are amazed that it is completely plant based.
The pre cooked crust is buttery and flakey and filled with a delicious filling.
This quiche has an egg like consistency. Soft creamy silken tofu replaces the egg and dairy cream.
Fresh garden vegetables and herbs are added to give flavour and texture.
Powered turmeric is added to give it that golden egg like appearance.
This recipe is also very versatile, you can add your own favourite combination of vegetables and seasonings so long as you have the correct amount of liquid and starch.
Replace the flours with wheat free alternatives to make it gluten free.
Equipment:
22-26cm pie/tart pan with removable bottom, high speed blender
OVEN TEMPERATURE:
Pre-heat oven to 180 degrees Celsius, 15 minutes before cooking pastry shell
BEFORE PREPARING THE DOUGH AND FILLING COOK THE FOLLOWING
1 cup diced carrot
1/2 cup sliced red and green capsicum
1 cup brown onion, chopped roughly
1 1/2 cups purified water
METHOD
* Bring vegetables to the boil then turn the heat down and simmer until just cooked and still firm.
* Remove from heat, drain vegetables and save the cooking water.
* Set vegetables aside in a bowl.
PASTRY INGREDIENTS
1/2 cup wholemeal bakers flour
1 1/2 cup plain flour
200g vegan butter or margarine
1 teaspoon himalayan pink salt
5 tablespoon cold water approximately
METHOD
* Place both flours in a bowl with salt, mix together with a fork.
* Add butter, rub into flour until mixture resembles fine bread crumbs.
* Gradually add water 1 tablespoon at a time. Mix with a fork until mixture starts to come together.
* Turn mixture out onto a floured surface and gently knead to form the dough.
* Wrap the dough in plastic wrap and let it rest for 20 - 30 minutes in the fridge.
* Remove dough from fridge and place between two sheets of baking paper or cling wrap or baking sheets.
* With a rolling pin roll out dough large enough to line the bottom and sides of the pan. Use the rolling pin dusted with flour to transfer the dough to the pan.
* Take the pastry and gently lower into your pie dish/pan use fingers to spread dough evenly on the surface and up the sides of dish.
* Place the dish back in the fridge for at least another 30 minutes then remove to bake or bake the pastry blind by placing a sheet of baking paper over the pastry and adding baking beads on top.
* Bake quiche crust at 180 degrees Celsius for 15-20 minutes or until the base is firm to touch and just starting to turn colour.
* Remove from the oven and place on a flat surface.
* Remove baking paper and beads.
FILLING INGREDIENTS
1 cup raw cashew
1 cup vegetable water cooled
300g silken tofu (water drained)
2 heaped tablespoons yeast flakes
2 heaped tablespoons cornflour
2 heaped teaspoons dried basil
1 teaspoon salt or to taste
1/4 teaspoon turmeric
cooked vegetables
1-1/2 teaspoon extra dried basil
METHOD:
* In a high powered blender add cashews, vegetable water, silken tofu, yeast flakes, cornflour, salt and turmeric, blend until silky smooth.
* Place cooked vegetables into a large bowl. Sprinkle over dried basil then pour over blended mixture and fold through gently so vegetables keep their shape.
* Pour filling into pre baked quiche crust, lightly sprinkle with extra dried basil.
* Return quiche to oven and continue baking at 180 degrees celsius for 50 minutes or until golden and firm to touch.
* Remove from oven and let cool at room temperature or until ready to serve.
* Slice and serve with a fresh garden salad.
Note: If I am planning to have this quiche the day I make it, I will make it in the morning so it has a good few hours to rest before slicing it.
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