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Deluxe Quiche with Pea, Courgette and Tomato

gluten free
wheat free
kid friendly
2 spoon difficulty rating

75 minutes

Most of cooking time is in the oven. Reduce time by 20-30 minutes if using ready-rolled pastry Servings depend on whether a light lunch/side dish, starter or main

Serves: 4-8

Deluxe Quiche with Pea, Courgette and Tomato

This recipe is tasty, as well as being very adaptable and economical.
The pastry is reduced-fat and requires no rolling - but it can't be made in advance and the quiche needs to be eaten immediately. It will fill a 23-28cm/9-11 inch pie dish. It also has a GF/WF option

Alternatives
Use a regular ready-rolled shortcrust pastry, bought, eg Tesco, Sainsbury's, JusRol - or make it yourself. If using bought pastry this will make the recipe quicker to prepare although you will need to blind bake first.
Replace the pea, courgette and tomato filling with other vegetables if you prefer, whatever you have left in your veg box is also a good option!

Ingredients: 

Quick Mashed Potato Pastry:

  • 30g/1oz vegan margarine
  • 2-3 cooked potatoes, mashed (about 250g/9oz)
  • 100g/3½ oz fine wholemeal flour, sieved (eg Dove's Farm, pink pack) GF alternative? Split the 100g flour into about 70g buckwheat flour and 30g gram flour
  • ½ tsp baking powder
  • ½ tsp salt
  • Oil spray

 

Filling:

  • 150g/5½ oz peas
  • 225g/8 oz vegan cream cheese - eg Violife, Tofutti, Sheese, Sainsbury's or Tesco. If using a plain cream cheese, add a bit of garlic and some fresh herbs to the filling mixture. Otherwise used a flavoured variety of your choice
  • 100g plain tofu, firm regular or firm silken 
  • 125ml /4 fl oz unsweetened plant milk, eg soya, almond
  • 1 tbsp Dijon mustard
  • Salt and black pepper
  • 2 tsp olive oil
  • 1 large red onion, sliced into thin rings
  • 1 large courgette, sliced thinly
  • 6 medium tomatoes, sliced thinly

Method: 

  1. If using ready-rolled pastry: pre-heat oven to 200º/Gas Mark 6, roll out the pastry. Use the link directions to learn how to blind bake it now
  2. If making the mashed potato pastry: preheat oven to 190ºC/375ºF/Gas Mark 5. Mash the margarine together with the potatoes until smooth – this is easier if the potatoes are warm, so you might want to quickly heat up leftover spuds in a microwave or steamer. (Do not use an electric blender/food processor to mash them as it can make the potato gluey!). Mix the dry ingredients together and combine them with the potato mash.
  3. Spray the quiche dish with a couple of squirts of oil spray. Spread it round with clean hands or a pastry brush.
  4. Press the crust on the bottom and edges of a large pie dish (diameter about 25-28 cm/10-11 inch). Spread around evenly with your thumb and fingers.
  5. Refrigerate for a few minutes only while you prepare the filling.
  6. Steam or microwave the peas for about 3-4 minutes then drain and set aside.
  7. Filling: sauté the red onion rings in 2 tsp oil until softened – about 3-5 minutes. Then add in the courgette and turn over after a few minutes so both sides brown off.
  8. Blend the vegan cream cheese (plus any necessary garlic/herbs), with the tofu, plant milk, Dijon mustard, salt and pepper until fairly smooth. Then mix in the peas.
  9. Arrange the red onion, courgette and tomato slices around the pastry case, evenly.
  10. Pour the tofu/cream cheese mixture on top, distributing it evenly with a spatula. Bake in the oven for 30-45 minutes or until firm in the middle. Check after 35 minutes, as the time will vary depending on your oven.
  11. Allow to cool before cutting and serving.

 

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