Got some guests coming for Easter who don’t eat eggs or dairy? This quiche is the perfect spring centerpiece. Serve with salad and/or roasted vegetables. It’s protein rich, satisfying and so delicious!
Liz x
Ingredients
Shortcrust pastry:
- 150g flour
- 75g dairy free butter
- 3 tbsp cold water
‘Egg’ mixture:
- 350g silken tofu
- 4 tbsp chickpea flour
- 150ml oat milk
- 3 tbsp nutritional yeast
- 1 tbsp Dijon mustard
- 1 tbsp thyme
- 1/2 tsp turmeric
- 1 tsp each salt & pepper
Vegetable filling:
- 1 tbsp olive oil
- 1 leek, washed & chopped
- 2 cloves of garlic, sliced
- 1 scallion, chopped
- a mug of frozen peas
- 1 tsp dried thyme
- salt & pepper to taste
- grated vegan cheese to top
Method
- Start with the pastry. Blend the butter and flour together until crumbly, then add the cold water and keep blending until the pastry comes together into a ball. Press evenly into a flan dish and chill for 20 minutes.
- Meanwhile turn the oven on to 175C and prepare the fillings. Blend the ‘egg’ mixture into a smooth batter and sauté the leek with the olive oil, garlic, thyme and salt. Remove from the heat and stir through the scallion and peas. Once cool, mix in the ‘egg’.
- Prick the chilled pastry with a fork and blind bake for 10 minutes to set the crust. Then fill with the veg and ‘egg’, top with cheese and bake for another 30-40 minutes until the quiche is set and golden brown on top.
- Enjoy in large slices with salad and/or roasted vegetables. Change up the vegetables and herbs in the quiche for any combination you like.
