Been working on this over the weekend and I'm happy to share the recipe with you all now.
Soy Free Vegan Quiche
Wholemeal Pastry
Ingredients
7 ounces wholemeal flour
3 1/2 ounces vegan margarine
6 Tablespoons water
Method
Place the flour into a bowl and add the margarine. Rub the margarine into the flour until it resembles fine breadcrumbs. Add the water and gather together to form a dough. If the dough is too sticky just add some more flour until it all comes together nicely.
7 ounces wholemeal flour
3 1/2 ounces vegan margarine
6 Tablespoons water
Method
Place the flour into a bowl and add the margarine. Rub the margarine into the flour until it resembles fine breadcrumbs. Add the water and gather together to form a dough. If the dough is too sticky just add some more flour until it all comes together nicely.
Roll out and use to line a 9 inch round pie plate.
Filling
1 Tablespoon Olive Oil
1 medium onion, chopped
2 cloves garlic, minced
1 leek, trimmed, sliced and washed
1/2 cup diced mushrooms
1/2 cup diced red pepper
handful spinach
1/2 cup vegetable broth (or water)
1 Tablespoon fresh thyme
8 scrapes nutmeg
1 teaspoon black pepper
3 cups mashed potatoes (made with salt and vegan margarine)
2 Tablespoons nutritional yeast
2 teaspoons black salt
1/4 teaspoon turmeric
Good pinch of saffron threads, steeped in 1 tablespoon warm water
Method
Heat oven to 200º, 400F.
Heat olive oil in a saucepan, add onion, garlic, leeks, peppers and mushrooms and cook on medium for 8-9 minutes stirring regularly. Add the spinach and half cup of vegetable broth (or water).
Stir well then add the thyme, nutmeg and black pepper. Cook through for another 5 minutes then take off the heat.
In another pan reheat the mashed potato if you need to. Add the nutritional yeast, black salt, turmeric and saffron (water and threads) and give everything a really good stir.
Add the vegetables to the mashed potato and stir really really well.
Place the filling inside the pastry case and smooth the top down with a spautula. If you want to decorate the top go ahead, I use thinly sliced tomato for mine.
Bake for 30 minutes.
Eat hot or cold.
14 comments:
Oh, I was hoping you'd post the recipe! This is such a cool idea. Sounds delicious and it looks fab too!
squeeeeeeee! i am so glad you posted the recipe, Jeni! thank you so so so so sooooo much! i cannot wait to make it - and i looks easy enough to make gluten-free, too! ooooh, happy day!
quiche is something i've never learned to love. when i look at pics, i think i will like it. but then it never turns out well in the actual food-to-mouth action. do you ever have foods that you feel like you should like?
It looks so tasty. Mashed potatoes in quiche... genius!
Thank you so much for posting this recipe. I can't wait to try it out. This weekend, if I have time, I'll definately be attempting this.
Black salt? I've never heard of black salt before. What is black salt, and how is it different from regular salt?
Black salt is actually a pink rock salt used in Indian cooking. You'll find it in Indian food shops. It's very sulfurous which adds a mild eggy flavour to dishes it is used in.
What an ingenious idea to use potato 'stead of tofu in the filling. I will have to try this, as we are a couple of potato-philes.
Oh it sounds so yummy!!!
Soy-free Thank you!!!!
Looks very good!! I like the tomato-slices on top.
I've always wanted to attempt a vegan quiche, but I've been fearful of it falling apart. I love that this is soy-free and it has so many of my favorite ingredients. It looks beautiful, too! :) Thanks!
Potatoes!! What a great idea! I'm trying so hard to not let tofu rule my life. Thanks!
I was just thinking to myself, "Self, I wonder whether Jeni ever got around to posting that tofu-free vegan quiche recipe she mentioned in the early days of veganmofo." So I clicked on over and lo and behold, SOY-FREE QUICHE! *happydance*
I am so making this for dinner tomorrow night!
That quiche looks amazing!
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