Vegan Quiche – perfect for summer picnics
Moving towards the Summer, I plan to highlight some delicious, affordable and easy to cook picnic and BBQ recipes. I am very excited to announce that to kick this off, I have a series of vegan picnic ideas from Louise Palmer-Masterton , who is the founder of multiple award-winning restaurants Stem & Glory.
So if you want to cook something that is part of an award-winning restaurant’s menu, now is your chance!
Look for the links to the other recipes in this series below. Don’t forget to share the recipe on social media, so that all of your friends can try them out too!
This second part is a simple, yet delicious Vegan Quiche, so if you want to cook something that is part of an award-winning restaurant’s menu, now is your chance! Vegan ‘Quiche’ Makes 8 large slices This is a staple in our house. It’s very tasty straight from the oven and works fab cold in a picnic with some pickle. By all means, make your own pastry, but there are very good vegan pre-made shortcrust in every supermarket.
Vegan Quiche - perfect for summer picnics
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Ingredients
Vegan Quiche
- 300-375 g Pre-rolled shortcrust pastry
- 2-3 tbsp Olive oil
- 3 Leeks
- 2 tbsp White wine
- 250-280 g Firm Tofu
- 1 tbsp Cornflour
- 1 tbsp White wine vinegar
- 2 tbsp Plant milk
- 2 tbsp Engevita flakes
- 1/2 tsp Thyme or Herbs de Provence
- 1/2 tsp Salt
- Fresh ground black pepper to taste
Instructions
Vegan Quiche
- Gently lay the pre-rolled pastry into a 24cm fluted tin (unfluted also works just fine). Make sure you don’t stretch the pastry. Trim the excess from the edges and make some jam tarts with it :). Prick the base with a fork multiple times, and bake without any filling at 200C for 12 mins. You can also use baking beans if you have some. If the pastry bubbles up, just pierce gently with the fork or the point of a knife. Remove from the oven and cover with a tea towel whilst you cook the filling.
- Cook the sliced leeks in olive oil until soft and slightly caramelised. Once soft add the wine, if using, and cook until the wine has evaporated completely. The leek mixture should be soft, but not watery. Allow to cool.
- Mix the rest of the ingredients in a blender and blend until very smooth. Adjust the seasoning. It should be pretty tasty even without the leeks.
- Add the leeks to the blended tofu mixture and stir well.
- Add to the pastry case. Smooth the top.
- Bake at 180C for 30 mins, or until the top is starting to brown and the filling is completely set in the middle.
- Serve cold with Branston or farmhouse pickle.
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Nutrition
Other delicious vegan recipes
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Don’t forget to share the recipe with your friends and family, so they can enjoy them too!
