Sunday, 20 September 2020

Broccoli, Tomato and Spinach Quiche (Vegan + Nut Free)

Broccoli, Tomato and Spinach Quiche (Vegan + Nut Free)

This 
Broccoli, Tomato and Spinach Quiche (Vegan + Nut Free) quiche certainly provides the flavour whilst also being a super easy dish to make. The ingredients are also easy to come by so there's no excuse to not try it!

Broccoli, Tomato and Spinach Quiche (Vegan + Nut Free)

Traditionally, making a quiche includes using milk and eggs, obviously not one for those of us with allergies to them or avoiding them in our diet. Thankfully, through the use of tofu and vegan cheese/nutritional yeast you can easily make an equally tasty version of this whilst avoiding those ingredients. 

If you make this, be sure to tag me on Instagram using @susiechef or #susiechef so I can see!

Broccoli, Tomato and Spinach Quiche (Vegan + Nut Free)

Total time: 3 Hours (Including chill time)

Yield: One quiche, 6 portions

Ingredients

  • 150g Plain Flour
  • Pinch of Salt
  • 75g Dairy Free Butter (Straight from the fridge)
  • 4 Tsp Cold Water
  • 100g Broccoli, cut into small pieces
  • 100g Baby Spinach
  • 100g Baby Plum Tomatoes, cut in half
  • 349g Firm Silken Tofu, drained
  • 1/4 Tsp Ground Paprika
  • 1/2 Tsp Ground Turmeric
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground Pepper
  • 1/2 Tsp Garlic Powder
  • 2 Tbsp Vegan Cheese (grated) OR Nutritional Yeast
  • Granulated Sugar (For blind baking)

Cooking Directions

  1. To make the pastry, mix the flour and salt in a bowl then cut the butter up into small chunks and rub this into the mixture with your fingers until a crumble is formed, then slowly bring the mixture together with your hands applying more pressure until a firm dough/ball is formed.
  2. Transfer the dough to a container and place in the fridge for 1 hour to chill.
  3. Preheat your oven to 170˚c.
  4. Roll the chilled dough out into a circle around 8 inches wide, then fold this over a 7-inch flan/quiche tin and press into place around the edges, trimming off any uneven areas.
  5. Crinkle up a piece of greaseproof paper large enough to cover the tin, then position this on top of the dough and pour in enough sugar (I used granulated) to cover the bottom of the greaseproof paper and spread it around to distribute the weight evenly.
  6. Bake in the oven for 45 minutes, then remove and leave with the greaseproof paper/sugar in place whilst you prepare the filling.
  7. Boil the broccoli and spinach together for around 8 minutes until softened, then drain thoroughly.
  8. Blend together the drained tofu, paprika, turmeric, salt, pepper, garlic powder and vegan cheese. I used my Nutribullet and this took about 10 seconds.
  9. Carefully remove the greaseproof paper filled with sugar from the quiche base (I just transferred it to a bowl to cool fully before storing the sugar away).
  10. Arrange 2/3 of your vegetables (broccoli, spinach and tomatoes) on the base on the quiche, then top with the tofu mixture and smooth it across until the whole base is covered, leaving no holes.
  11. Top with the remaining vegetables then bake for 40-45 minutes until the top is golden and the quiche is firm.
  12. Leave to cool for 10 minutes before serving.
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