This quiche has been worked on and added to over the years, through the determined efforts of the Vegan Recipe Club team, and has turned into an absolute crowd-pleasing, mouth-watering success – please enjoy it as much as we do!
Ingredients
Pastry
- 250 g/1½ cups plus 1 tbsp plain flour (you can use half plain, half wholemeal flour for a healthier version)
- ½ tsp salt
- 115 g/4oz butter, chilled and cut into pieces
- 1 tbsp ground flaxseed mixed in a bowl with 3 tbsp water and set aside for 5 minutes
Vegetables
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 small head of broccoli, broken into florets
- 3 medium tomatoes, sliced
Filling
- 400 g/1¾ cups firm tofu, drained and patted dry
- 225 g/1 cup plain vegan cream cheese
- 125 ml/½ cup unsweetened plant milk
- 1 tsp mixed dried herbs or 1 tbsp fresh herbs of your choice (eg parsley, basil, oregano, chives)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast
- 2 tsp vegan syrup (eg maple or agave)
- ½ tsp turmeric
- 1½ tsp salt
- Pinch of black pepper
Topping
- 200 g/2 cups melting vegan cheese, grated
- 250 g/9 oz cherry tomatoes, halved
Instructions
Pastry
- Preheat oven to 190˚C/375˚F/Gas Mark 5.
- Line a loose-bottomed fluted flan tin.
- Combine the flour and salt in a bowl then add the butter and flaxseed. Rub together with your fingertips until completely mixed and crumbly. Continue with this stage until the dough comes together.
- Transfer onto a worksurface and continue kneading until a smooth dough forms. If the dough is too crumbly then add a tablespoon of water (only add bit by bit).
- Roll out the pastry on a lightly floured surface to fit your tin. Spread the pastry evenly around the tin with your thumb and fingers. Trim the top and prick it a few times with a fork.
- Place in the refrigerator to chill until needed.
Vegetables
- Fry the onion in a little oil for around 5 minutes or until softened. Add the garlic and then fry for a further 2 minutes. Set aside.
- Meanwhile, steam the broccoli florets for around 3-5 minutes until just slightly crunchy, not soft. Set aside.
Filling
- Using a high-speed blender, blend all the ingredients together until very smooth.
Topping and assembly
- Arrange the broccoli, tomato slices and onion/garlic mix around the pastry case evenly.
- Pour the filling mixture on top, distributing it evenly with a spatula.
- Evenly distribute the vegan cheese over the top then add the cherry tomatoes followed by a drizzle of olive oil.
- Cover with foil and bake in the oven for 20 minutes.
- Remove from the oven, take off the foil and place back in the oven uncovered for a further 20 minutes or until the top is slightly browned and the cheese has melted.
- Allow to cool a little before cutting and serving.