I've always loved quiche and it was one of the hardest things to give up when i became vegan , i have recently developed this recipie which has had hardened dairy enthusiasts gaping in disbelief when i tell them it has no dairy or eggs in it. These little beauties never have time to go off because they get eaten almost immediately.
- Flour (wholemeal is good) , 300g
- Vegan Margerine , 150g
- Tofu ( smoked is good ) , 300g
- Marigold Boullion powder , 1 tsp
- Unsweetend Soya Milk , 350ml
- Olive Oil , to taste
- Onions , 2 medium size
- Leek , 1 small
- Vegan Pesto, 2tsp
- Salt and Pepper to taste
First make the pastry , this is a lot easier than people make it out to be , get a large bowl put some very cold margerine in it , add flour and squash it about with your hands untill it congeals in to one big lump that should withstand gentle prodding . Some times a little soya milk can help. You can make more if you keep to the ratio 2:1 flour to margarine but this should do for a 20cm diameter quiche tin.
When you have your lump of pastry you should put it in the freezer or the cold part of your fridge for as long as you can wait. Cold makes the margarine expand which makes your pastry lighter and more textured.
Chop up the onions and leeks then fry them untill they start to go translucent then take them off the heat . While this is going you should get the pastry and spread it out of the base of a greased tin then 'blind bake' to crispen it up untill if feels dry to the touch. Some people recommend using old beans and greaseproof paper to stop the pastry rising but this has never happened to me . your milage may vary.
Take a small saucepan and add a few teaspoons of olive oil and the boulion , shake it about in a circular motion to disperse the boulion through the oil . Give a little bit of heat but not enough to make the boullion orange. if this happens do this bit again. Take the pan off the heat , add the tofu and mash it into the flavoured oil untill it resembles scrambled egg (this nice as a snack on toast with alfalfa sprouts). Stir in the Vegan pesto with the tofu.
Mix the veg and the tofu together in a big bowl adding some soya milk , salt and pepper until you get a sticky but not fluid mix. You could also add bits of fried vegan bacon or other small tasty things at this stage , spinach leaves are really nice as well. Nothing seems to interfere with the rest of the quiche so i recommend experimenting with different ingredients.
When the base is dry to the touch take it out of the oven and pour in the mix , spread it gently with the back of a spoon up to the edges . When its all spread out top it up with some more soya milk to stop it drying out to much and to give a nice glazed top. Bake for about 45 minutes at moderate temperture adding more soya milk every 15/20 minutes to get a smooth top.
It can be eaten hot or cold and goes particularly well with new potatoes , green beans and a nice white burgandy