Chava Eichner says: 'When it comes to "eggy recipes," quiche is right up there on the list. Whether you opt for cheese and onion or add some smoked tofu, this recipe is great for parties, picnics and light lunches.
Although we list ready-made pastry in the ingredients, feel free to use your own home-made version if that's what you do. It's easy to make your pastry vegan by using vegan butter (eg Biona, Pure, Vitalite or Tesco Free From spread) to replace dairy butter and Trex white fat or Biona Coconut Cuisine (mild tasting) to replace lard.
1-2 sheets of ready-rolled shortcrust pastry (eg JusRol, Tesco, Sainsbury's etc are vegan - just check it isn't the 'butter' type pastry!) 250g firm plain tofu, eg Cauldron 125g Garlic & Herb flavoured vegan cream cheese, eg Tofutti, Sheese or Tesco Free From Garlic And Herb Spread 150ml dairy-free milk, unsweetened, eg soya, almond, coconut etc 50g gram flour (also known as besan or chickpea flour) 2 tbsp nutritional yeast flakes 1 large onion, sliced thinly or chopped Olive oil Salt and pepper
Optional 50-75g vegan bacon or smoked tofu (Taifun is very good)
ALL KITTED OUT Scissors; stick blender, jug blender or food processor; silicone or other spatula; measuring spoons; chopping board and knife; frying pan or medium saucepan for onions; 1 x 20cm/8inch quiche tin OR 6 small loose-bottomed tartlet tins; rolling pin; metal spoon for mixing etc
1. Squeeze as much water as possible from the tofu. Blend it with the cream cheese, milk, gram flour and yeast flakes until it is perfectly smooth. Set aside. 2. Sauté the chopped onions in the olive oil over a medium heat until they are softened. Don't brown. Add the creamy filling to the onions and mix well. 3. If making vegan Quiche Lorraine, cut the smoked tofu or vegan bacon into small pieces and add. 4. Pre-heat the oven to 180°C/350°F/Gas Mark 4. 5. Line 20cm/8 inch quiche tin (or 6 small loose-bottomed tartlet tins) with shortcurst pastry. Run a rolling pin over the edges to trim off any excess pastry. 6. Spoon the filling into the tin(s) and bake in the pre-heated oven for 35-40 minutes. If making the individual tarts, check after 30 minutes.