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For the pastry
For the filling
- For the pastry, combine the flours and cold vegan butter in a food processor and pulse until the mixture resembles breadcrumbs.
- Add the cold water and a pinch of salt and pulse again until the mixture starts to come together. Turn it out onto a work surface and gather it into a smooth ball. Wrap in cling film and refrigerate for 30-60 minutes.
- Place the pastry onto a lightly floured surface and roll out to roughly 3-4mm in thickness. Fold the pastry over a rolling pin and gently transfer it to a 24cm loose- bottomed, fluted tart tin. Ease the pastry into the base and press it up against the sides.
- Trim the pastry edges so it sits slightly above the tin; this way, if it shrinks, it won’t go below the level of the tin. Press the pastry into the flutes. Lightly prick the base with a fork, then refrigerate for 10-15 minutes.
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6 and place a baking tray in the oven. Line the pastry case with parchment paper — shiny-side down — and fill with baking beans, dried beans or rice. Place on the hot baking tray and cook for 15 minutes.
- Remove the tin, then discard the paper and baking beans. Place the tin back in the oven and bake for another 5-10 minutes until the pastry is golden brown. Remove from the oven and set aside.
- Reduce the oven temperature to 160 ̊C/140 ̊C fan/gas mark 3.
- Combine the tofu, nutritional yeast, turmeric, cornflour and one teaspoon of salt in a food processor. Blitz briefly to combine.
- With the motor running, slowly stream in the soy milk until it reaches a smooth, thick consistency similar to hummus; this may take a few minutes. Scrape into a large mixing bowl
- Place a frying pan over a medium heat and cook the spinach for a few minutes until it wilts slightly. Leave to cool, then squeeze out any excess moisture. Roughly chop and add to the bowl with the tofu mixture
- Heat half of the oil in the frying pan over a medium-high heat and cook the mushrooms for five minutes until golden. Remove from the pan and add to the bowl with the tofu mixture
- Add the remaining oil to the pan, reduce the heat to medium and cook the onion for a few minutes until soft. Add the garlic and thyme and cook for 30 seconds more. Stir into the tofu and mushroom mixture.
- Taste the mixture and season well; tofu is quite plain by nature, so it’s important to add lots of flavour.
- Transfer the filling to the pastry case and smooth the surface with the back of a spoon. Bake for 30 minutes until the quiche is golden and serve
Per serving: 497kcals, 28.6g fat (14.1g saturated), 47.8g carbs, 3.5g sugars, 16.4g protein, 5.7g fibre, 0.222g sodium
Dairy-freeDinnerVeganFreezer-friendlyQuicheDiabetic-friendlyMeat-freeBreakfast & BrunchVegan DinnersLow-fatFree-fromMake it HealthyVegetarian
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