Cheesy Quiche

AuthorElisa Booker
RatingDifficultyIntermediate

Easy Cheesy Quiche

Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins

 200 g Plain flour
 110 g Vegan butter/marg plus extra to oil quiche tin
 2 tbsp cold water
 1 onion
 230 g tofu
 1 tsp balsamic vinegar
 250 ml vegan single cream
 50 g vegan cheese
 1 tbsp lemon garlic seasoning
 1 tbsp nutritional yeast
 1 veggie stock cube
 ½ tsp kala namak

1

Pre-heat over to 180C

2

Generously oil a spring form quiche tin with marg

3

Combine flour and butter with hands and use the water to create a very firm pastry dough

4

Press the dough into the quiche tin to form a thin layer including the sides and prick the bottom a few times with a fork

5

Cover the pastry with greaseproof paper and fill with dry beans or rice to blind bake for 10 minutes then remove the greaseproof paper and rice and cook for a further 5 minutes. After this take the pastry out of the over and set aside

6

Whilst the pastry bakes, chop and fry onion for 5 mins

7

Add tofu, vinegar and seasoning to a food processor and whizz up for a minute

8

Add the tofu mix to the onion and fry for 5 minutes then add the cheese and cream and fry for a further 5 minutes.

9

Add the tofu mixture to the pastry lining and cook for 30-35 minutes.

10

Once cooked, allow to cool for 30 mins before removing from tin and serving.

Category

Ingredients

 200 g Plain flour
 110 g Vegan butter/marg plus extra to oil quiche tin
 2 tbsp cold water
 1 onion
 230 g tofu
 1 tsp balsamic vinegar
 250 ml vegan single cream
 50 g vegan cheese
 1 tbsp lemon garlic seasoning
 1 tbsp nutritional yeast
 1 veggie stock cube
 ½ tsp kala namak

Directions

1

Pre-heat over to 180C

2

Generously oil a spring form quiche tin with marg

3

Combine flour and butter with hands and use the water to create a very firm pastry dough

4

Press the dough into the quiche tin to form a thin layer including the sides and prick the bottom a few times with a fork

5

Cover the pastry with greaseproof paper and fill with dry beans or rice to blind bake for 10 minutes then remove the greaseproof paper and rice and cook for a further 5 minutes. After this take the pastry out of the over and set aside

6

Whilst the pastry bakes, chop and fry onion for 5 mins

7

Add tofu, vinegar and seasoning to a food processor and whizz up for a minute

8

Add the tofu mix to the onion and fry for 5 minutes then add the cheese and cream and fry for a further 5 minutes.

9

Add the tofu mixture to the pastry lining and cook for 30-35 minutes.

10

Once cooked, allow to cool for 30 mins before removing from tin and serving.

Cheesy Quiche

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