Quiche without the egg? That’s right, it can be done! In fact it’s not only just as delicious but also incredibly healthy. By using tofu as a substitute for the egg, you’re getting all eight essential amino acids, as well as a great source of protein, iron, calcium, magnesium and the list goes on!
This great recipe comes from local vegan blogger Freya of berry-good-for-you.com, a site packed with amazing vegan recipes, advice, information and recommendations on great places to eat in the UK and around the world. Make sure to follow her on Instagram, Twitter and Facebook!
- 175 g plain flour
- 75 g vegan margarine
- 2 tbsp cold water
- 1 small aubergine
- 1 red onion
- 1 red pepper
- Large handful of fresh spinach
- 10 sun-dried tomatoes
- Small handful of black olives, pitted
- 1 garlic clove, crushed
- 1⅓ cup silken tofu
- 3 tbsp pine nuts
- 2 tbsp nutritional yeast, optional
- ½ tsp dried parsley, garlic powder, onion powder, oregano, paprika
- Salt and pepper to taste
- In a food processor, combine the flour, vegan margarine and water until you have a smooth dough. Refrigerate the pastry for 30 minutes before rolling it out on a floured surface.
- Place it into a 9" quiche dish and pierce in several places with a fork. Covering it with greaseproof paper and adding baking beans, blind bake the pastry for 10 minutes at 200˚C (180˚C fan).
- Remove the beans and greaseproof paper and bake for a further 5 minutes. Set aside for the filling.
- Roughly chop the aubergine, onion and pepper and fry in a large pan with a little olive oil.
- Once softened, add the spinach, olives, sun-dried tomatoes and garlic and fry for another couple of minutes. Set aside.
- Combine the silken tofu, pine nuts, nutritional yeast and spices in a food processor and blend until smooth. Season to taste before transferring to a large mixing bowl and adding in the cooked vegetables. Mix well before filling the pastry case.
- Cook for 30-35 minutes at 200˚C (180˚C fan).
This quiche tastes great hot or cold.