Mediterranean Vegetable Quiche
Quiche without egg? That’s right, it can be done. In fact, there are lots of options to choose from when replacing the eggs in a quiche, such as cashews or chickpea flour. We opted for tofu in this recipe as it’s great for taking on flavours and the texture is very similar to that of a traditional quiche. Serve this up for lunch with a side salad and some new potatoes.
- 175 g plain flour
- 75 g vegan margarine
- 2 tbsp cold water
- 1 small aubergine
- 1 red onion
- 1 red pepper
- Large handful of fresh spinach
- 10 sun-dried tomatoes
- Small handful of black olives, pitted
- 1 garlic clove, crushed
- 1 1/3 cup silken tofu
- 3 tbsp pine nuts
- 2 tbsp nutritional yeast, optional
- 1/2 tsp dried parsley, garlic powder, onion powder, oregano, paprika
- Salt and pepper to taste
- In a food processor, combine the flour, vegan margarine and water until you have a smooth dough. Refrigerate the pastry for 30 minutes before rolling it out on a floured surface. Place it into a 9" quiche dish and pierce in several places with a fork. Covering it with greaseproof paper and adding baking beans, blind bake the pastry for 10 minutes at 200˚C (180˚C fan). Remove the beans and greaseproof paper and bake for a further 5 minutes. Set aside for the filling.
- Roughly chop the aubergine, onion and pepper and fry in a large pan with a little olive oil. Once softened, add the spinach, olives, sun-dried tomatoes and garlic and fry for another couple of minutes. Set aside.
- Combine the silken tofu, pine nuts, nutritional yeast and spices in a food processor and blend until smooth. Season to taste before transferring to a large mixing bowl and adding in the cooked vegetables. Mix well before filling the pastry case. Cook for 30-35 minutes at 200˚C (180˚C fan).
- Tastes great hot or cold!
- Try using any left-over filling in a pasta bake or stirred into risotto
Photo credit: Martin Zaple Photography