Vegan quiche
Creamy vegan quiche recipe made with leftover veggies of your choice
Equipment
- 1 Blender
- 1 Cake/pie tin
Ingredients
- 1 Vegan shortcrust pastry sheet (storebought or make your own)
- 1/4 cup raw cashews 45 g
- 14 oz firm or extra-firm tofu 400g
- 1/2 cup non-dairy milk 125ml
- 1 tbsp cornstarch/cornflour
- 2 tsp kala namak/black salt
- 1 pinch salt
- 1/2 cup precooked veggies of your choice
For cheesy quiche use either handful grated vegan cheese or:
- 1/4 cup nutritional yeast 7g
- 2 tsp lemon juice
- 1 tsp white miso
- 1 tsp tahini
Instructions
- Pre-heat the oven to 200 C /180 C fan / 350 F.
- Either soak the cashews in water (preferably overnight), or grind the cashews finely to a dust-like consistency in a spice grinder. Add the ground cashews, tofu, corn flour, kala namak/black salt, table salt, soya milk and, if using, the vegan cheese or nutritional yeast, miso, tahini, salt and lemon juice to the blender. Blend everything together until smooth.
- Lightly grease a round cake tin. Line it with the pastry sheet, trimming off any excess. Line the pastry with baking parchment.
- If you have ceramic baking beans/pie weights, place them on the pastry, or use rice or dried beans (or a smaller pastry dish) to hold down the pastry.
- Bake for 15 minutes, until crust is golden, and remove from the oven. Remove the weights and the parchment paper.
- Pour the blended mixture onto the pastry sheet, then add your vegetables and stir in.
- Bake at 200 C/ 180 C fan / 350 F for 30-35 minutes, until the pastry is just beginning to brown and filling is set.
- Let cool 15-20 minutes before serving (until filling is set).
Notes
You can use your favourite vegetables or leftover veggies, but be sure to cook them first (if they cook in the quiche they'll release water and make the quiche soggy). Ideas: pre-cooked caramelised onions, broccoli, zucchini/courgette, spinach and/or mushrooms.