VEGAN QUICHE

VEGAN QUICHE

This was my first attempt at making vegan quiche and it was such a success!! This recipe is amazing. I think the crust could maybe use some work but overall I was pretty pleased. It was even better the next day after we left it in the fridge. It seriously tasted/was the texture of a real quiche. I haven't eaten them in years but I can still remember because they were one of my favourite foods. Its got all the traditional veggies a quiche does and even with a little twist! I added leek and red pepper. Top if with your favorite daiya flavour and viola! Have fun baking my vegan quiche!

RECIPE

makes 1 quiche

For filling:

Olive oil

1 leek, thinly sliced

2 cloves garlic, diced

1/4 purple onion, diced

4 crimini mushrooms, sliced

1/2 tomato, thinly sliced

1/2 red pepper, diced

1/4 cup fresh basil leaves

a big handful of fresh spinach

1 teaspoon salt

1 teaspoon pepper

Handful of daiya cheese (I used pepper jack shreds)

For tofu:

350g package of organic tofu

4 tablespoons nutritional yeast

5 tablespoons almond milk

1/2 teaspoon salt

1 teaspoon pepper

pinch of turmeric

For crust:

2 cups whole wheat flour

4 tablespoons dried herbs (thyme, basil, oregano)

1 teaspoon black pepper

115ml water

2 tablespoons olive oil

STEPS

Preheat your oven to 350 degrees F. Lightly oil a round glass or tin foil pan. Anything around 20 cm works. First combine all your flour, herbs and pepper. Stir together. Add water then olive oil. Mix together until dough forms. If your dough is too dry add a teaspoon of water. Make a clean, lightly floured area for your dough to be placed on. Next knead your dough for 5 minutes. It should be tough and doughy but not sticky. It should be smooth enough for your to knead and mould though. Roll your dough out. It should be big enough to fit in your pan and create a crust around the outside. Place it in your oiled pan and press the edges lightly with fingers around the sides to form your crust. Make sure its tall enough that its to the top of your pan. Its okay if its not perfect but it needs to fit all your filling! 

Next is your filling. Cut, slice and dice all your vegetables. Get a frying pan and lightly oil with olive oil. Heat to med-low heat. This is to saute your vegetables. Once all your veggie are cut add to the heated pan Add them in order doing the spinach and basil last. Saute for 5 minutes.

 (This recipe is for one I just made two                                                                                                   anyways haha)

Next is your tofu mixture.
Add all ingredients to your blender or food processor and blend until smooth and creamy. Pour the tofu mixture into a bowl. Add your sauteed vegetables to the mixture and stir together well. Pour your mixture into your crust and smooth the top with a spoon so it looks pretty. Sprinkle a handful of daiya on the top. Put in the in oven and bake for 30 minutes or until the top is slightly brown and crispy.
Allow to cool for 10 minutes before serving.

Enjoy:)