Recipe | Vegan Quiche, how to!
Vegan quiche is something that I wasn’t sure I would ever achieve, but I’ve mastered a rough recipe that can be adapted to any flavour!
My favourite flavors so far have been a regular vegetable with tomato, broccoli and asparagus, a Mexican themed one with spiced base, and a classic ham and cheese (all vegan of course)
Once you got the tofu base all sorted you can literally add in any flavour you like!
So what you’ll need
Pastry- either make your own or a lot of the jusrol brand is suitable for vegans
splash of milk
blind bake your pastry for 10 minutes whilst you are making your tofu base. If you are pre cooking any veg make sure to that before you cook the pastry as once you blend your mix you are ready to go.
I always par cook my veggies first and I find it works better
whilst baking the pastry blend together your silken tofu, garlic powder and nutritional yeast, and once blended add in a splash of milk to make it just a bit thinner.
Depending on the flavour of your quiche you can add in flavour at this point too! I have added Mexican spice or some grated cheese.
Simply mix with your precooked veg and then pour into the pastry. Cover in foil and bake for about 40 mins, taking off the foil for the last 10 minutes. Cooking time will depend on the size of your quiche but you are just looking for it to have browned on top and be firm in the middle!