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Broccoli Quiche made using The Vegg and Vegusto's No Moo Classic cheese

2 spoon difficulty rating

60 minutes

Serves: 4-6

Broccoli Quiche made using The Vegg and Vegusto's No Moo Classic cheese

Perfecting the vegan quiche has been something which has given us at the VRC great pleasure. We have a couple of great recipes, where blended tofu and vegan cream cheese make an incredible egg alternative.

This recipe goes a step further and adds a unique product called The Vegg.  It is based on nutritional yeast flakes, with other added ingredients and forms a substance very similar to an egg yolk when you add water to it.

It's great to add an 'egg' style flavour and consistency to dishes. The Vegg is available from buy in the UK from Vegan Store and Veggie Stuff. Alternatively, use the same amount of bean water (aquafaba) from a tin of chickpeas or other white beans and add some Himalayan black salt, which has an eggy, sulphurous taste. 

Read our blog reviewing The Vegg by clicking here.

This recipe, using The Vegg, produces a more traditional 'egg' tasting and looking quiche - and tastes incredibly 'cheesy' using Vegusto's No Moo Classic cheese alternative.

Ingredients: 

Filing

  • 4 tsp Vegg flakes/powder
  • 1 cup water
  • 200g/7 oz silken tofu
  • 200g/7 oz broccoli, broken into florets
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 4 large sundried tomatoes, sliced
  • 55g/2oz vegan cheese, like No Moo Classic, grated
  • Salt and pepper

Pastry

  • 125g/4oz plain flour
  • pinch of salt
  • 55g/2oz vegan margarine
  • 30-45ml/2-3 tbsp cold water

*NB

  • Please read our article about cooking jargon to find out about blind baking.
  • You could also use ready-made shortcrust pastry instead. Many brands are vegan including Jus Roll and Sainsbury's own for example. Just make sure it doesn't contain any butter.

Method: 

1. Preheat the oven to 200C/Gas Mark 6. 

2. Make the pastry by sieving the flour into a mixing bowl then rubbing in the vegan margarine and salt. Add the water gradually, bringing the dough together with a wooden spoon. Press it down in the bowl with your fist so all the flour is encorporated.

3. Flour a rolling pin and your worktop and roll out the pastry into a large thin round.

4. Grease a 10 inch pop-bottom flan dish and lay the pastry into it. Press it gently round the edge and sides so it fits then trim off any excess dough.

5. Blind bake the pastry case for around 5 minutes in the oven, so it won't go soggy when the filling is added. Remove from the oven and set aside.

6. Meanwhile, steam or boil the broccoli for just a few minutes, so it retains a nice crunch.

7. Blend The Vegg flakes/powder with the water, then put into a mixing bowl with the silken tofu and blend again. Add salt and pepper to taste. Fry off the onions and garlic in the oil for 5 minutes, until they are soft.

9. To assemble the quiche, arrange the broccoli, onion and garlic in the pastry case, spoon in the tofu/veg mix over the top and mix it in well. Sprinkle on the grated vegan cheese and sun-dried tomatoes. Top with salt and pepper to taste.

10. Bake the quiche for around 45 minutes, until it is cooked and the filling has set. Test this by inserting a knife into the centre. Cook for longer if required. Serve hot or cold, delicious with salad.

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