Easy Vegan Tomato Quiche
Ingredients
Crust
- 250g flour T55
- 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 large bowl, place the flour and salt, and add the olive oil.
Mix quickly.
Then add the cold water.
Form a ball without overworking the dough.
On a floured work 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 the cherry tomatoes cut in half with the cut side up.
Bake in the oven at 180°C for 40-45 minutes.
