Quiche With Summer Vegetables
From alessioxvx 10 years agoIngredients
For the pastry:
- 175g/6oz plain flour shopping list
- 60ml/2oz oil shopping list
- 60ml/2oz water shopping list
- pinch of salt shopping list
For the filling:
- 300g/10.5oz firm silken tofu shopping list
- 250ml/8.5oz soya cream shopping list
- 2 tbsp flour shopping list
- 2 tbsp vegan butter like Vitalite shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp baking powder shopping list
- pinch of turmeric for colour but not essential shopping list
The vegetables (parboiled for about 5 minutes):
- a handful of green beans shopping list
- 6 broccoli florets cut into small pieces shopping list
- 4 tbsp garden peas or petit pois shopping list
How to make it
- 1. start by making your pastry: combine flour, oil and salt in a bowl until the flour becomes sandy
- 2. then add water 1 tbsp at a time until you have added enough to form a ball
- 3. as we’ve made our pastry with oil there is no real need to chill it as it won’t break unlike when made with margarine
- 4. roll it out with a pin and place it on your baking tin (I used an 8 inch one)
- 5. allow the sides to roll over the edge of the tin as it will shrink slightly. blind bake it for about 20 minutes at 180C and then trim the excess pastry off
- 6. for the filling blend the tofu, cream, margarine, flour, baking powder and salt until it’s completely smooth
- 7. add your parboiled veg to the pastry case and pour the tofu mix over them
- 8. bake between 30 and 40 minutes or until the top has gone nice and brown like in the photo below
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