Vegan Quiche with Spelt Crust
Ingredients
Crust
- 3 cups (330 grams) light spelt flour
- 1 teaspoon salt
- 3/4 cup (180 ml) Olive oil
- 1/2 cup (120 ml) cold water
Filling
- 400 grams tofu
- 1 tablespoon cornstarch
- 3 tablespoons nutritional yeast
- 1/2 teaspoon yeast extract
- 1 leek
- 1.5 cup (250 grams) cherry tomatoes
- 1.5 cup (200 grams) mushrooms
- 3 1/3 cup (100 grams) spinach
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 2 tablespoons vegan milk
- 1/4 teaspoon turmeric powder
- Black pepper to taste
Preparation
Preheat the oven to 355F (180C).
In a bowl, combine the spelt flour and salt.
Add the cold water and olive oil and knead until you have dough.
Oil a pie dish with vegan butter or oil and press the dough down.
Add the tofu, cornstarch, yeast extract, nutritional yeast, garlic powder, onion powder, turmeric powder, salt, pepper olive oil and milk and blend until you have a smooth batter.
Heat a pan up to medium heat, add oil and add the mushrooms, leek, spinach and 1/2 of the cherry tomatoes.
Sauté for around 5 minutes, or until the vegetables are softer.
Fold them into the tofu mixture.
Pour the quiche batter into the pie pan.
Slice the other 1/2 of the cherry tomatoes in halves and place them on top.
Bake in the oven for 40-45 minutes.
Let it slightly cool down before serving.
Notes
This recipe makes one 11.8 inch (30 cm) quiche.
