Simple Vegan Quiche (VG)
Simple, easy to make and extremely delicious vegan quiche recipe for your busy week nights or slow weekends. What else can one ask for?
SIMPLE VEGAN QUICHE
YIELD: makes 8 pieces
1 package of vegan quiche crust
1 tsp of avocado oil (optional)
400g of silken tofu
3 tbsp of chickpea flour
5 small potatoes (around 400g)
Bunch of fresh dill (25g)
1 medium to large leek
80g of fresh baby spinach
10 cherry tomato halves
Salt to taste
Black pepper to taste
1/8 tsp of nutmeg
1 tsp of garlic powder
2 tbsp of nutritional yeast
2 pinches of Himalayan black salt, also called kala namak (optional)**
1 tbsp of lemon juice
Preheat your oven to 180°C/360°F.
Boil the potatoes with the skin until soft to the touch of a fork. Place in a bowl with cold water for 5 minutes, peel the skin off and cut into small cubes. Set aside.
Remove the green part of the leek as well as the root end. Slice the leek in half lengthwise and wash thoroughly. Cut both halves into thin half moons.
Saute the leek in a bit of avocado oil for a couple of minutes. Alternatively, you can use a splash of water instead of oil.
Blend the silken tofu using a high speed blender or food processor into a homogeneous cream.
In a bowl, combine together the silken tofu, leek, potatoes, chickpea flour, baby spinach and chopped fresh dill.
Add in the lemon juice, garlic powder, nutmeg, nutritional yeast* and black Himalayan salt. Mix carefully.
Season with salt and black pepper to taste.
Roll out the quiche dough on a floured surface and transfer to a 27-28cm (10-11 inch) pie/quiche tin lined with baking paper. Press the dough into the the walls of the form. Prick the bottom of the crust with a fork.
Transfer the filling on top of the crust.
Arrange the tomato halves on top of the quiche, pressing them slightly into the filling.
Bake for 30-40 minutes.
Allow to cool for 5-10 minutes.
*To preserve the nutritional properties of the nutritional yeast, don't add it to the filling, but rather sprinkle on top of the already baked and cooled quiche.
**Due to its sulfur compounds, kala namak gives an egg-like smell and taste to the quiche filling.
If you decide to try this quiche recipe, don't forget to mention @nutritious.plants on Instagram, so I can see your creations.