Simple Roasted Tomato Quiche
Ingredients
Crust
- 200g plain or spelt flour
- 95g olive oil or vegan butter
- Generous pinch of salt
- Dash of water
Filling
- 800g regular firm tofu
- Dash of plant-based milk, as needed
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- Pinch of black salt
- Salt and pepper to taste
- 1 cup tomatoes, sliced
Preparation
Preheat the oven to 180°C. Line the bottom of a 20 cm quiche tin.
To make the crust: Add all ingredients to a bowl and mix until combined. The dough should be soft enough to be pinched between two fingers without breaking. Press into the tin to form a crust.
Bake the crust for 10 minutes and set aside.
To make the filling: Blend all the ingredients except the tomatoes until it’s as smooth as custard. Add more milk to help the blender if needed. Pour the mixture into the crust and arrange the tomatoes on top.
Bake the quiche for 40 minutes until the middle is no longer wobbly. Serve and enjoy!
The quiche can be kept in an airtight container in the fridge for 3 days.
