Vegan Quiche

• Our latest recipe has all the wonderful familiar flavours of traditional quiche recipes, but it is entirely vegan-friendly!
• Serve with a fresh green side salad or with boiled new potatoes.
• Enjoy it hot or cold.
• You can try different veg combinations like pumpkin & onion, beetroot & rosemary or mushroom & pepper… The possibilities are endless!
• Perfect for alfresco dinners or picnics and barbecues.

Organic Chickpea Flour, Gluten-Free 1kg (Sussex Wholefoods)

120g Chickpea Flour

White Spelt Flour, Organic 1kg (Doves Farm)

300g White Spelt Flour

Organic Sunflower Vegetable Margarine 500g (Biona)

200g Vegetable Margarine

Organic Naturally Smoked Tofu 225g (Clearspot)

Smoked Tofu 225g

Mozzarella Flavour Block 200g (Violife)

200g Vegan Mozzarella

Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)

3tbsp Olive Oil

Organic Yeast Flakes 250g (Sussex Wholefoods)

2tbsp Yeast Flakes

Organic Thyme Leaves 50g (Sussex Wholefoods)

1tsp Thyme

Organic Whole Nutmeg 50g (Sussex Wholefoods)

0.5tsp Nutmeg

Turmeric Powder 500g (Sussex Wholefoods)

0.25tsp Turmeric

Organic Garlic Powder 100g (Sussex Wholefoods)

1tsp Garlic Powder

Sea Salt Fine 500g (Sussex Wholefoods)

0.5tsp Salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

0.25tsp Black Pepper

Other Ingredients

• water 3tbsp (crust) + 500ml (filling)
• fresh spinach 200g
• 1 leek

Method

1. In a mixing bowl, combine spelt flour, margarine and a pinch of salt. Work the dough with your hands then add 2-3tbsp of ice cold water and work it until the dough comes together. Shape it into a ball and place in the fridge for 15 minutes.
2. Preheat the oven to 180°C.
3. Put your dough on a flour-dusted surface and use a rolling pin to roll it into a circle the size of your baking dish.
4. Transfer the dough onto a baking dish and spread it evenly using your fingers. Prick it with the fork, put some baking beans (or regular beans) on top and bake for 15 minutes.
5. Cut your tofu into small cubes. Heat 1tbsp of olive oil in a pan over medium heat, add tofu and fry on each side until golden brown.
6. Add the sliced leeks to the pan and fry for 5 minutes, add spinach leaves and sauté for 2-3 minutes. Set aside.
7. In a big mixing bowl, mix chickpea flour with water until combined. Add yeast flakes, garlic powder, salt, pepper, nutmeg, turmeric and thyme. Mix well.
8. Grate the mozzarella.
9. Combine the flour & spice mix with tofu, veggies and half of the mozzarella. Pour into the pre-baked crust, top with the remaining mozzarella and bake in the preheated oven for about 30 minutes.
10. Remove from the oven and leave to cool for 30 minutes before serving with some side salad.