Vegan Quiche is possible and actually delicious. It’s also easy to make and this recipe from Stem & Glory is easy to make and great if you are vegan or serving someone with an egg allergy.
Makes 8 large slices
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 kits in
Pre-made pre-rolled shortcrust pastry (320-375g)
2-3 tbsp olive oil
3 leeks finely sliced
2 tbsp white wine (optional)
250-280g firm tofu (depending on your block size)
1 tbsp cornflour
1 tbsp white wine vinegar (or lemon juice)
2 tbsp plant milk (I use oat or soy)
2 tbsp engevita flakes (or another brand of yeast flakes)
½ tsp thyme or herbs de Provence
½ tsp salt (or more to taste)
Fresh ground black pepper to taste
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 caramelized. 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.
This vegan quiche is perfect for picnics. light meals or with salads too.
ABOUT THE AUTHOR
Louise Palmer-Masterton is the founder of multiple award-winning restaurants Stem & Glory;
hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food
from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery
in London and Cambridge. In addition, Stem & Glory offers a range of ready meals, finish-at-home pizzas, and recipe kits available for delivery across the UK.
Linked in: https://www.linkedin.com/in/louisepalmermasterton)
If you miss egg, why not try Louise’s recipe for easy egg free egg mayo for sandwiches too?