- Prep in 25 minutes (10 minutes standing time)
- Cook in 1 hour 10 minutes
Not many dishes speak spring/summer than the classic quiche. This vegan version uses organic tofu in the place of eggs, giving you plenty of plant-based protein. The crust is gluten free and it is filled with as much colourful veg as would fit, making it a superbly nutritious meal for sunny alfresco lunches.
- Makes 1 large tart ~24cm in diameter
- Gluten Free
For the crust:
100g buckwheat flour
1 1/2 tbsp ground flaxseed + 4 1/2 tbsp water
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp dried mixed herbs
1 tsp Himalayan salt
Around 8 tbsp water
For the filling:
1 x 400g block organic gluten free firm tofu
1 red onion, finely diced
4 small cloves garlic minced/crushed
1 small head of broccoli, separated into florets
1 large handful spinach
200g sundried tomatoes in oil, finely chopped
4 tbsp nutritional yeast
1/2 tsp Himalayan salt
1 tsp freshly ground black pepper, or to taste
Preheat the oven to 180°C.
Wrap the tofu in kitchen towel and place something heavy on top to press out any water, leave to one side to drain.
Mix the flaxseed and water and leave for 10 minutes to thicken up.
Add the oats and buckwheat flour to a food processor, blend together, then transfer to a large bowl.
Mix in the flax egg, olive oil, dried herbs and salt. Begin to incorporate the water one tablespoon at a time until the dough comes together into a large ball, I find this is most easily done with a knife and then your hands.
Transfer the mixture into one large tin or 4-5 small ones and use a damp butter knife to spread it to an even crust about 1cm thick.
Bake for 15 minutes until crisp but don’t overtake as it will crumble.
Meanwhile melt 1/2 teaspoon of coconut oil in a saucepan and add your diced onions, gently sweat for 5-10 minutes until soft.
Pop your broccoli florets on to steam for 4 minutes until they are slightly cooked but still with some crunch, leave to cool in a sieve.
Add the garlic to the onions and cook for a further 2 minutes then add the spinach. Cook on a low heat until it is completely wilted to remove as much liquid as possible. If your broccoli florets are quite large cut them into more delicate pieces so they distribute throughout the whole quiche then add to the pan and mix everything together.
Place the drained tofu to a food processor and blend until smooth, pour into the pan with your veggies, add the nutritional yeast, seasoning and chopped chives. Taste and add more seasoning if necessary.
Finely chop the sundried tomatoes until they form a chunky paste then spread over the cooled crust. Spoon over the tofu mixture.
Bake for 30-35 minutes until golden. Check after 25 minutes by giving the case a little nudge, you want the mix to be set so a slight wobble is OK but it shouldn’t be liquid.
Allow to cool before serving to prevent the crust from crumbling. I find it is best to leave the larger quiche to go completely cold and then rewarm it in a hot oven, alternatively it is delicious served at room temperature alongside a nice crunchy salad.
Any leftovers will keep for a good few days in the fridge.