Radicchio and Walnut Quiche
Ingredients
- 280 g (9oz) tofu
- 1/3 cup plant based milk
- 40 g (2T) walnuts (plus more for topping)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 2 small head of radicchio, chopped
- 1 small red onion
- 1 tbsp olive oil
Crust
- 1 cup whole meal flour
- 1 cup white flour
- 110g (4oz) water
- 65g (3T) olive oil
Preparation
If making the quiche crust, mix together the flour, add water and oil and mix well. Knead until smooth then cover and let rest while you prepare the filling.
To make the tofu sauce: blend tofu, milk, walnuts, nutritional yeast. Blend until smooth (add some water/milk if not) then season with salt and pepper.
In a pan saute a small red onion in a little olive oil then add chopped radicchio, sprinkle with some salt and let wilt. When it’s soft, turn off the heat and remove any excess water. Add the tofu sauce to the pan and mix to combine.
Prepare the crust into an oven safe dish or roll out the one you prepared, make some holes with a fork and pour the mixture in it. Spread evenly and top with some more crumbled walnuts, and season with salt and pepper.
Bake for 30 minutes or until golden.
