This deep pan quiche is chunky, decadent, awesome, child-friendly, moist yet holds its form, flavoursome, ideal for picnics, can be eaten hot or cold, filling, delicious, yes, mouthwatering vegan for YOU.
INGREDIENTS FOR PASTRY
¾ cup plain unbleached flour
¾ cup wholemeal/wholewheat flour
1/3 cup margarine (non-dairy)
a pinch of salt
cold water (around 3-4 Tbsp)
INGREDIENTS FOR FILLING
1 350g (12 oz) pack firm silken tofu
2 cups cooked spinach, drained from its water (I used fresh for this one, but frozen is fine)
4 to 6 cloves garlic, finely chopped (I used the long garlic)
4 tsp egg replacer (I used Orgram)
¾ cup (180 mL) soya milk
2 to 3 cups grated vegan cheese, depending on how cheezy you like it (I used my own, but you can use Daiya, or any other available brand)
INGREDIENTS FOR TOPPING
Olive oil for drizzling
2 Tbsp pumpkin seeds
1 tsp fennel seeds
1 Tbsp flaxseeds
METHOD FOR PASTRY
- Then place all the pastry ingredients (except for the water) into a food processor, and mix until the consistency resembles that of bread crumbs.
- Transfer into a large mixing bowl, and slowly add the water whilst kneading the mixture with your hands until a ball is formed. Dust the ball with flour, then place it in a plastic bag and refrigerate for an hour or so. Meanwhile, make your filling.
METHOD FOR FILLING
- Place the tofu, together with the egg replacer, in your food processor, and process, adding the milk after 20 seconds or so.
- Then add the grated cheese, and salt, and pulse 3 or 4 times, but don’t over-process.
METHOD FOR ASSEMBLING
- First pre-heat your oven to 375ºF (190ºC).
- Grease a 10-inch (25cm) quiche pan, 2 inches (5 cm) deep.
- On a clean surface dusted with ﬂour, roll out the pastry to ﬁt the pan. Carefully transfer the pastry to the pan, trimming off any extra around the edge.
- Next, distribute as evenly as you can the spinach (I often chop mine after boiling with kitchen scissors), then place your garlic on, covering the surface of the spinach.
- Now spoon in your batter mixture, then sprinkle the pumpkin and flax seeds on the surface, and place in the oven for 15 minutes.
- Remove from oven, then drizzle the top with olive oil – this will create the most unbelievably delicious looking and tasting thin golden surface, before you tuck into the ‘ricotta’ and spinach filling.
- Pop back in the oven for a further 10 to 20 minutes, until it turns golden. Then test to see if it’s ready by spiking from the top with a sharp object– if it comes out clean-ish from the batter, this means it’s set, and your quiche is ready. Serve hot or cold – I prefer cold. Either way, it’s going to be delicious !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike