Vegan Quiche with Tofu and Vegetables
Ingredients
- 2 tbsp extra virgin olive oil
- 1 red onion
- 3 cloves garlic
- 1 cup mushroom
- 1 small tomato
- 1/2 cup pumpkin
- 60g spinach
- Salt and pepper
- 300g soft tofu
- 1 tbsp soy milk
- 1 tsp miso paste
- 1 tsp vegan parmesan
Crust
- 190g plain flour
- 100g vegan butter
- 3 tbsp water
- Pinch of salt
Preparation
Combine ingredients for the crust and mix with your hands to form a soft dough. Roll into a ball and wrap in cling wrap. Place in the fridge to rest for 30 minutes.
Chop up your veggies roughly into smaller pieces. Preheat oven to 180°C.
Remove the dough from the fridge and transfer to a clean floured surface. Use a rolling pin to roll it out into a circle shape, just big enough to cover your quiche pan and leave about 3-4cm of extra dough around the edges. Gently press into and around the edges of the pan.
Cover with baking paper and add weights or uncooked rice and blind bake for 15-18 minutes.
While the base is baking, prepare the filling by heating oil in a pan. Add garlic and onion, cook for 1 minute and add pumpkin, mushroom, tomato, and spinach. Season with salt and pepper and cook for 8-10 minutes or until pumpkin softens. Remove from heat.
Add the tofu to a blender with the soy milk, miso paste, and parmesan. Blend until smooth and creamy. Pour into the pan with veggies and mix through. Optionally, add a handful of vegan cheese.
Remove the base from the oven. Remove the weights and baking paper. Pour the filling into the base. Add some more slices of mushrooms and tomato, sprinkle a little more cheese or parmesan, and bake for a further 30-35 minutes or until golden brown.
Slice and enjoy.
Notes
This recipe serves 6 people.
Perfect for weekend brunch.
