Easy Vegan Tomato Quiche
Ingredients
Crust
- 250g flour (type 55)
- 1g salt
- 60g olive oil
- 80-85g cold water
Filling
- 400g silken tofu
- 30g chickpea flour
- 10g nutritional yeast
- 1g salt (preferably kala namak)
- 1 teaspoon white miso (or mustard)
- Handful of fresh herbs (basil, oregano, sage, tarragon)
- 200-220g cherry tomatoes
Preparation
Preheat the oven to 180°C.
In a bowl, combine the flour and salt, add olive oil, and mix quickly. Then add cold water and form a ball without overworking the dough.
On a floured surface, roll out the dough and line a tart pan. Prick the bottom with a fork.
In a blender, mix all the quiche filling ingredients together except the tomatoes.
Pour the mixture into the tart crust. Add halved cherry tomatoes cut side up.
Bake in the oven at 180°C for 40-45 minutes.
Tips
This quiche is quick to make in a few steps and has a delicious, creamy texture.
