I have posted vegan quiches before – see here and here.
Quiches can be complicated or easy, and this vegan quiche variation came about from a need to use up some veggies, and a desire to brush up my pastry making skills.
For the pastry I used this recipe but only made a half batch as I had a smaller quiche dish (about 20 cm in diameter)
For the filling I cooked up my left over onion, green pepper, tomato and mushrooms with garlic and fresh thyme and parsley.
Blitzed up a block of silken tofu in a bowl, along with a couple of table spoons of nooch, and some kala namak (black salt) for the eggy taste, and some turmeric for the colour.
Added in about half of the cooked veg mix, and blitzed a bit more. Then added in the rest of the veg and mixed well.
Once the pastry was rolled out, placed into the greased or lined quiche dish, I blind baked it (at 200 deg C) for about 10 minutes.
Then added in the filling mixture and baked for a further 25 minutes.
I deliberately have not been too specific about the quantities in this recipe, as there is really no one way to make a quiche, and the amount of spice and flavouring is up to you.
Bon apetit.
