perfect spring/summer weekend treat! Fun to make & even funner to eat. Get creative and add spring/summer vegetables of your choice to the mix.
3 cups/375g Plain Flour
Pinch of Salt
1 cup/125g Vegan Margarine
2 tbs Non Dairy Milk
You can use shop bought shortcrust vegan pastry if you prefer.
Quiche ‘batter’ Mix
1 Firm Block Tofu, all water removed
3 tbs Gram Flour
1 cup/250ml Soy/Oat Cream, use milk if you don’t have cream
3 tbs Nutritional Yeast
1/4 tsp Roasted Garlic Powder
1/4 tsp Turmeric
1 tbs Tahini
1 tsp Sea Salt
1/2 tsp Ground Pepper
10 New Potatoes, streamed & halved
Big Handful Handful Fresh Herbs, I used Parsley, Basil, Thyme, Marjoram. Plus additional to garnish
Handful Asparagus Spears, halved lengthways
Handful Spring Onions, halved lengthways
Handful Wild Garlic, optional
+ Spring/Summer Vegetables of your choice.
First up the pastry, place all the ingredients in a large mixing bowl. Rub the butter into the flour mix with your hands until the mix resembles a bread crumb like consistency.
Pour in a little milk to bring the mix together to form a ball of dough. Give it a slight knead for 3-4 minutes on your work surface, then wrap in cling film. Place the dough into the fridge too chill before rolling out.
Meanwhile prepare the filling & pre heat your oven to 180 degrees C.
In a blender add the quiche batter mix ingredients & blitz until smooth and creamy. Set the mix aside.
Grease your tart cases or loose bottom tart tin. I used a 9 inch loose bottom cake tin.
Roll out your pastry dough on lightly floured greaseproof paper to around 3mm thick & big enough to fill the tin & tin walls.
Carefully lift up the greaseproof paper & pastry, then turn it out over the tart tin making sure the pastry is covering the whole tin + a little excess.
Carefully peel away the greaseproof paper, with lightly floured hand press the pastry into the corners of the tin.
Cut away any over hanging bits of pastry.
Now you’ll need to blind bake the pastry. Place a large piece of grease proof paper into the centre of the pastry then fill it with a handful of dried beans or rice.
Place the tart tin onto a tray and into the oven to blind bake for 10 minutes.
After 10 minutes of cooking remove the grease proof & baking beans then place the tray back into the oven to cook the pastry for a further 5 minutes or until lightly golden.
Meanwhile stir the cooked potatoes & herbs through the quiche batter mixture.
Once the pastry case/cases are cooked, remove them from the oven. Pour the quiche filling into the tart case/cases and smooth it out level. Neatly arrange the asparagus, spring, onions, wild garlic & any other spring or summer vegetables of your choice.
Turn the oven down to 160 degrees C.
Place the quiche into the oven on the bottom shelf to cook for 40-45 minutes.
Once cooked allow the quiche to cool for at least an hour on a wire rack before serving warm, with pickles & additional herbs to garnish.