This dairy-free quiche features plant-based blue cheese and doesn't require any eggs
5 from 2 votes
Servings8
Ingredients
Pastry
250gplus 1tbsp plain flour(you can use half plain, half wholemeal flour for a healthier version)
1/2tspsalt
115gbutterchilled and cut into pieces
1tbspground flaxseed mixed in a bowl with 3 tbsp water and set aside for 5 minutes
Vegetables
2medium leekstrimmed and thinly sliced
300gmushrooms, slicedthinly sliced
pinch of salt and pepper
3cloves garlicfinely chopped
1tbspfresh parsley finely chopped or use dried parsley
Filling
400gfirm tofu
225gvegan cream cheese
125mlunsweetened plant milk
3tbspnutritional yeast
1/2tspturmeric
1tbsplemon juice
2tspsyrup (eg agave or maple etc)
1tbspDijon mustard
pinchsalt (ideally black salt/Kala Namak as this has an eggy taste but any salt is fine)
Cheese layer
250gvegan blue cheese
150gvegan cheddar cheese
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 work surface 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
Heat some oil in a large frying pan with a lid, on a low-medium heat, and add the leeks. Pop the lid on and leave for 10 minutes
Remove lid, add the mushrooms and salt and pepper and heat for 5 minutes
Turn up the heat to medium and heat for a further few minutes
Add the garlic, fresh or dried parsley. Cook for a further couple of minutes and turn off the heat
Set aside until needed
Filling
Using a high-speed blender, blend all the ingredients together until very smooth
Assembly/cheese layer
Remove the pastry case from the fridge and spoon a bit of the leek/mushroom mixture into the bottom. Crumble half of the blue cheese over the base. Add half of the tofu mix and until evenly spread. Repeat this stage again until all of the vegetables, tofu mix and cheese have been used up. Make sure you crumble some of the cheese and layer some of the veg on the top of the quiche
Sprinkle the vegan cheddar cheese over the top, if using
Cover the top of the quiche with foil or greaseproof paper and bake for 20 minutes. Remove the foil/greaseproof paper and bake for another 15-20 minutes or until golden and the cheese is bubbling. Enjoy