An amazing vegan quiche recipe made using vegan cream cheese, eg Sheese, Tesco or Tofutti.
Pastry: we give you two options
- a home-made mashed potato crust which is tasty, quick and easy and which can be made GF if desired. It doesn't need blind baking (short pre-cooking) rolling. However, it doesn't keep well and the quiche needs to be eaten there and then.
- ready-made shortcrust version. Jus Rol, Sainsbury and Tesco ranges are mostly vegan (bar those made with butter!) - just check the labels.
Gluten-free or wheat-free option
See the ingredients for the Potato Crust Pastry below
Other options - we give a few ideas but get creative! The secret is not to overfill the pastry case...
Mushrooms, approximately 100g, sliced and fried in with the onion at Stage 7.
Sundried tomato pieces dotted on top, as in the photo
Olives, a handful of chopped pitted
Potato Crust Pastry (or use ready-made shortcrust, as above)
30g/1oz vegan margarine
2-3 cooked potatoes, mashed (about 250g/9oz)
100g/3½ oz fine wholemeal flour, sieved OR for a gluten-free alternative: split the 100g flour into about 70g GF white flour and 30g gram flour*
½ tsp baking powder (use GF version if needed)
½ tsp salt
2 tsp olive oil
1 onion, roughly chopped
400g/14 oz tofu
225g/8 oz savoury vegan cream cheese, eg Sheese Chives;Tesco Garlic & Herb Spread: Tofutti Garlic & Herbs
125ml /4 fl oz unsweetened plant milk, eg soya, almond or oat
1 tsp mixed dried herbs or 1 tbsp fresh of your choice, eg parsley, basil, oregano, chives
1 tbsp Dijon mustard
Salt and black pepper
1 head of broccoli, broken into florets
1 large red onion, sliced into rings
6 medium tomatoes, sliced
½ block grated vegan melty/pizza cheese eg Violife, Cheezly, Sheese, Tesco or Vegusto
1. If using ready-made pastry, go to stage 6. You will need to blind bake ordinary pastry for about 10 minutes before adding the filling - see stage 6 also. Potato Crust Pastry. 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 or the potato will turn gluey!)
2. 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 while you prepare the filling.
6. Preheat oven to 190ºC/375ºF/Gas Mark 5. If using ready-made pastry, blind bake it - lightly oil the quiche dish then roll out the pastry to fit the dish, leaving about 1 cm above the edges (it shrinks when baked). Prick a few holes in the base with a fork and cover all the pastry with a sheet of greaseproof paper weighed down with a handful of dried beans. Cook for about 10 minutes then take it out of the oven. Remove the paper and beans and let it cool while you prepare the filling.
7. Make the filling: sauté the first onion (quite finely chopped) in 2 tsp oil until softened – about 3-5 minutes
8. Meanwhile, steam the broccoli florets for around 3-5 minutes - until just 'al dente', ie not too soft! Drain.
9. Blend the cream cheese, tofu, plant milk, Dijon mustard, salt and pepper until fairly smooth. Stir in the herbs so they're evenly distributed.
10. Arrange the onion rings, broccoli and tomato slices around the pastry case, evenly.
11. Pour the filling mixture on top, distributing it evenly with a spatula. Sprinkle the melty vegan cheese on the top. 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.
12. Allow to cool a little before cutting and serving.