One of our favourite foods to make and eat when we were veggie as well as lasagne was quiche. Louise loved making them from scratch and would always be cooking them for friends when they were going through difficult times. As well as soup, it was kind of her thing! Now that Spring has come again and the sun is out more, (especially during a lovely bank holiday weekend!) we wanted to make a quiche that we love, that is even better than the original kind and is vegan. And we think we’ve done it!
When we first made this a couple of weeks ago it was a hit, and if our tummies weren’t as full as they were, we’d happily have had a second helping! We think we even prefer it over the ones with made egg and cheese now. It has that lovely eggy/salty flavour thanks to the miracle that is black salt, and is bursting with flavour from the spinach, tomato, onion, herbs, and other seasonings. Black salt is a brilliant recent find of ours, that gives any vegan dish you’re making an eggy taste. Perfect for things like vegan omelettes, sandwiches, and quiche’s! We got ours on amazon.
Making it is really easy. If you’re not quite comfortable with making your own crust just yet, a bought shortcrust pastry will do just fine. In our opinion it tastes a lot better when you’ve made your own though, so would be worth all of the effort! To make it a bit more interesting and tastier we’ve added some mixed herbs to it but this is optional. For the filling we used tofu (we really like the brand Tofoo), vegan cream cheese mixed with mixed herbs, chickpea flour, nutritional yeast (for b12 and an extra cheesy flavour), garlic granules, turmeric for that bit of colour and goodness, black salt (of course), black pepper, and some plant milk to help blend everything together. There are a lot of different vegan cream cheeses available nowadays so it shouldn’t be difficult to find one that you like. We used a cheddar based one by Tesco’s own brand, and Bute Island’s Sheese creamy cheddar style spread. Big supermarkets like Tesco and Sainsbury’s are now coming out with their own brands of vegan cheeses and other free from foods, which is a wonderful step in the right direction- making plant based eating and living easily accessible to everyone.
Once the crust is finished baking in the oven we place the spinach, tomatoes, and sautéed onion in the base before pouring in the filling and evening it all up nicely. We also like to sprinkle over some smoked paprika, before baking for 30-35 minutes. Serve with salad, some homemade coleslaw, and new potatoes or chips! It’s also worth mentioning that it tastes even better the next day, after being in the fridge and eaten cold or reheated. We hope you enjoy it as much as we do!
Em & Lou x
|Spinach, Tomato, And Onion Quiche|| |
- For a 9 inch quiche tin
- Serves 4-6
- For The Pastry:
- 200g Plain flour, plus a bit more for rolling it out
- 100g Margarine (we like Pure, other options are Vitalite and Flora)
- ½ tsp Mixed herbs
- Himalayan pink or sea salt and black pepper, to taste
- For The Filling:
- 1 White onion, chopped into small pieces
- 14 Plum or cherry tomatoes, halved
- 40g Fresh spinach, rinsed and patted dry
- 280g Tofu, pressed and patted dry
- 125g Vegan cream cheese mixed with 2 tsps mixed herbs
- 50g Chickpea/gram flour
- 3 tbsps Nutritional yeast
- 1 tsp Ground turmeric
- 1 tsp Garlic granules
- 4 tsps Black salt/kala namak
- Black pepper to taste
- 250ml Plant based milk
- A couple of pinches of smoked paprika, for sprinkling over
- To make the pastry, put the flour into a bowl with salt and pepper, and herbs if using. Add the margarine and chop into small pieces with a knife. Make the flour into small bread crumb-like balls and add water- enough for you to form it into a ball. Put in a little bag or wrap in cling film and place in the fridge for 20-30 minutes until its ready to roll out.
- While the pastry is in the fridge, prepare the filling. Saute the onion in a bit of water, slice the tomatoes in half and wash the spinach. Place all of the other filling ingredients except the smoked paprika in a high speed blender and blend. You're looking for something that's not too thick and not too thin.
- Take the pastry out of the fridge and sprinkle some flour on a clean surface. Roll it out with a rolling pin, and then carefully lift up over your tin. Fill in any spaces with extra pastry, then blind bake in the oven for 10-15 minutes. Take the pastry out of the oven and add in the spinach, tomatoes, and onion. Pour in the filling and and even out with a spoon. Sprinkle some smoked paprika over the top and bake in the oven at 180 degrees for 30-35 minutes until it's risen and cooked through.