Easy Veggie Quiche

Easy Veggie Quiche

Serves 8

This beautiful quiche can be made with or without pastry. It is very simple to make, delicious, satisfying, nutritious and can be eaten hot or cold. Perfect for packed lunches or picnics. Feel free to choose different veggies or spices for the filling, like peas, corn, beans, spinach, courgettes.

Ingredients

1 sheet of vegan puff pastry (optional)

- For the filling -

600g smooth silken tofu, drained

140g chickpea flour

125ml unsweetened plant based milk

15g nutritional yeast

1 tbsp soy sauce

1 tbsp white miso paste

1 tsp ground turmeric

1 tsp sweet paprika

1 tsp dried oregano

- For the veggies -

1 large tomato, skinned, deseeded and finely diced

1 leek, finely chopped

3 spring onions, green part included, finely chopped

1 small green bell pepper, finely chopped

100g frozen or fresh green beans, finely chopped

1 tsp vegetable stock powder

Method

Preheat the oven at 190C.
Lightly oil a tart dish and lay the puff pastry in it. Gently mould the dough around the rim. Using a knife, trim any overhanging bits and smooth the edges. Line the base with parchment paper and spread ceramic beans or uncooked rice over the lined pastry, to prevent it from rising. Place in the oven and bake for 15 minutes, until it is half cooked and the pastry on the rim is beginning to brown.

Place all the filling ingredients into a high speed blender and process until very smooth and creamy. You may need to stop and push the mixture down, to help your blender get things moving. If the mixture is too thick, add a little extra milk. It should have the consistency of a thick béchamel. Set aside.

In a large frying pan, place all the chopped veggies with a little water and a teaspoon of veggie stock powder. Sauté the veggies over medium heat, stirring constantly, for 5 minutes.

Remove the veggies from the heat and pour the filling over them in the pan. Using a wooden spoon, gently stir the veggies into the filling and set aside.

Remove the pastry from the oven, and carefully lift the parchment paper and the beans or rice. Pour the filling mixture over the pastry, spread the top nicely and place back in the oven for 30 minutes. The quiche will take a golden colour and feel quite firm to the touch when ready.*

Serve with a green salad, or wrap for a packed lunch.

Enjoy!

Notes

*If you do not use pastry, simply pour the filling mixture directly into your oiled tart dish and bake for 30 minutes.

If you have a little more time, this would be really lovely with a homemade shortcrust pastry.