I love this quiche, it’s really easy to make and packed full of traditional flavours. The perfect recipe for a lazy Sunday or for a family gathering.
This recipe is inspired by my Vegan ‘egg’ custard tart. It still amazes me that it has taken me this long to discover the true potential of tofu and the magical wonder that is black salt.
I took this quiche to Footprints Animal Sanctuary to share with my good friend Lisa, she hasn’t had quiche for many years. She turned around to me and said, “Do you know what, you have made quiche.” And I have to agree, I have made quiche and I highly recommend you try it.
This recipe has inspired me to delve further into tofu and its uses. I’m excited to see what I come up with next.
You may have seen that I have created a new series on my YouTube channel called, How To. This is where I will be creating recipes that you can combine with other recipes. For example, I have created a video on how to make shortcrust pastry.
Egg Free Quiche
An egg free quiche packed full of traditional flavours. The perfect recipe for a lazy Sunday or for a family gathering.
- Quiche Filling
250ml Soya Milk
1 Block Silken Tfu
1/2 Tsp Black Salt
2 Tbsp of Nutritional Yeast
1/2 Tsp Turmeric (Optional – See notes)
Salt & Pepper
Vegetables – I used onion, Quorn smoked ham and tomato ( See notes)
- Short Crust Pastry
100g Plant-based butter
1 Flax Egg
250g Plain Flour
- How to make the Pastry
- Rub the butter into the flour, creating a breadcrumb consistency.
- Add the flax, mix with a wooden spoon.
- Bring the ingredients together by adding a liitle water, keep adding a bit of water at a time until you achieve a stiff dough.
- Once done, wrap in cling film and place in the fridge for around 20-30 minutes.
- How to make the Quiche
- Preparing the pastry
- Using a deep pie tin, line the tin with plant-based butter. Place the pastry into the tin and prick the bottom with a fork to ensure it doesn’t bubble.
- Using a fork indent the edge to create the crust. Place the tin into the freezer for around 15 minutes.
- Blind Baking the pastry
- Pre-heat the oven to gas mark 6, 400F 200C
- Remove the pastry out of the freezer. Line the inside of the pastry with greaseproof paper and weigh down with ceramic beads. (See notes)
- Bake for 10 – 15 minutes. Remove the beads and greaseproof paper, bake for a further 5 minutes.
- Preparing the filling
- Drop the temperature of the oven to gas mark 4, 350F, 180C
- Add your tofu, nutritional yeast, black salt, soya milk, turmeric (if using), salt and pepper to a bowl, blend together using an immersion blender.
- Once your pastry is ready for your filling, add your chosen vegetables to the filling, mix and then tip into the pastry casing (see notes).
- Bake the quiche for 1 hour to 1 & 1/2 hours. Instert a knife into the quiche and it should come out clean.
- Once the bake is complete allow to cool for 30 minutes before serving. This allows the quiche to firm up.
- Turmeric is used to add colour only, it’s not there for flavour. I personally advise not using it if you are happy with it looking white.
- A good tip when adding your filling to the casing, to prevent spillage, you could add the mixture while the pastry casing is still in the oven by sliding out the oven rack.
- I advise letting the quiche cool for 30 mintues to help it to set else it will be like scrambled egg. I left mine in the oven, turned off, for about an hour and it was still lovely and warm.
- You may need to soften your vegetables before using them in your quiche.
- If you don’t have any ceramic beads. You could use tin foil, you need to make sure it’s inserted firmly. Another option is to use pennies.
- The tofu doesn’t need to be pressed. You are looking for a creamy texture.