Vegan Quiche - perfect for summer picnics
As we move towards the Summer Holidays I plan to highlight some delicious, affordable and easy to cook picnic and BBQ recipes. This is part two from a series of vegan picnic ideas from Louise Palmer-Masterton , who is the founder of multiple award-winning restaurants Stem & Glory.
The first in this series was a delicious Vegan BLT and the recipe can be found here.
This second part is a simple, yet delicious Vegan Quiche, so if you want to cook something that is part of an award-winning restaurants 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.
Servings 8
Calories 435kcal
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
Calories: 435kcal