81min 4 ppl
Vegan Vegetable and Silken Tofu Quiche
115 minutes
4 people
Hardover 60 min or 12+ steps
115 min · 13 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 18g
Carbs 52g
Fats 26g
About this dish
Silken tofu blended with nutritional yeast and a pinch of kala namak (black salt) makes a custard that genuinely mimics the sulphurous richness of eggs — the single ingredient that separates a convincing vegan quiche from a disappointing one. Filled with softened courgette, cherry tomatoes and wilted spinach in a crisp vegan shortcrust.
Allergy Info
Gluten, Soya, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- White onionmedium, finely diced1 whole
- Garlic clovesminced2 clove
- Courgettemedium, cut into 5mm half-moons1 whole
- Cherry tomatoeshalved150 g
- Baby Spinachroughly chopped100 g
- Fresh thymeleaves1 tsp
Dairy & Eggs
- Vegan buttercold and cubed150 g
- Oat creamunsweetened60 ml
Plant Proteins
- Silken tofudrained400 g
Dried Goods
- Plain flour300 g
- Nutritional yeast3 tbsp
- Cornflour1 tbsp
Spices & Seasonings
- Fine sea saltfor the pastry1 pinch
- Kala Namakblack salt1 tsp
- Ground Turmeric0.5 tsp
- Garlic powder0.5 tsp
- White pepper0.5 tsp
Oils & Condiments
- Olive oil2 tbsp
- Dijon mustard1 tbsp
Other
- Ice-cold water60 ml
Utensils
- Loose-Bottomed Tart Tin
- Baking Weights
- Blender
Method
1
Combine the flour and salt in a large bowl. Work in the cold vegan butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the ice-cold water one tablespoon at a time and press the dough together until it just holds — do not overwork it. Shape into a disc.
Approx. 10 minutes
2
Wrap the dough disc in cling film and refrigerate for 30 minutes.
Approx. 3 minutes
3
Preheat the oven to 200°C. Roll the chilled dough on a lightly floured surface to a 3mm thickness and line a 23cm loose-bottomed tart tin, pressing firmly into the edges. Prick the base all over with a fork, line with baking paper, and fill with baking weights or dried beans.
Approx. 15 minutes
4
Blind-bake the pastry shell at 200°C for 15 minutes until the edges are set and pale golden, then remove the weights and paper.
Approx. 15 minutes
5
Return the shell to the oven for a further 8 minutes until the base is dry and lightly golden, then remove and set aside. Reduce the oven temperature to 180°C.
Approx. 9 minutes
6
While the pastry bakes, heat the olive oil in a wide skillet over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Approx. 5 minutes
7
Add the minced garlic and courgette to the skillet and cook for 4 minutes until the courgette begins to colour at the edges.
Approx. 4 minutes
8
Add the cherry tomatoes and thyme and cook for 3 minutes until the tomatoes just begin to collapse.
Approx. 3 minutes
9
Add the baby spinach and cook for 1 minute, stirring constantly, until completely wilted. Remove from the heat and allow to cool for 5 minutes.
Approx. 3 minutes
10
Blend the silken tofu, oat cream, nutritional yeast, kala namak, turmeric, garlic powder, white pepper and cornflour in a blender on high speed for 60 seconds until completely smooth and no lumps remain.
Approx. 5 minutes
11
Brush the base of the blind-baked pastry shell evenly with the Dijon mustard. Spread the cooked vegetables over the mustard layer in an even layer. Pour the tofu custard over the vegetables, gently shaking the tin so it settles into all gaps.
Approx. 5 minutes
12
Bake at 180°C for 35 minutes until the custard is set with only a very slight wobble at the centre and the top is lightly golden.
Approx. 35 minutes
13
Allow to rest in the tin for 15 minutes before slicing and serving.
Approx. 3 minutes
