Vegan Main | Vegan Quiche - Andy's Kitchen

Hello, how are we these days? I hope you are all well. I have been following a vegan lifestyle for a significant amount of time, which means I haven’t consumed any dairy products for a while now. What should I do if I want to have something with egg or milk recipes? In this post, I would like to share the receipt that you don’t need the egg to make this vegan quiche. So that’s get cooking.

內容目錄

Ingredients:

1 package of filo pastry sheets (make sure it’s vegan), you may need 5 sheets
200g soft/ silken tofu or 1 block of tofu, drained and crumbled
120g chickpea flour
360ml unsweetened plant-based milk. I just the oat milk
30g nutritional yeast
15g cornstarch
1 onion, finely chopped
2 cloves garlic, minced
1 red capsicum, diced
100g or a good handful of spinach,
1/2 tomato, dice
1 tsp turmeric powder (for colour)
a good handful of vegan cheese (optional)
olive oil for fried
Salt and pepper, to taste
Fresh herbs (such as parsley or chives), for garnish

Instructions:

Preheat the Oven: Preheat your oven to 190°C (375°F).
Prepare the Filling:
- In a pan, sauté the chopped onion and garlic in olive oil until translucent.
- Add the capsicum, spinach, and cherry tomatoes. Cook until the vegetables are tender.
- Season with salt, pepper, and turmeric powder for colour.
- set aside
Make the Quiche Filling:
- In a blender, combine crumbled tofu, chickpea flour, oat milk, nutritional yeast, and cornstarch. Blend until smooth.
Combine Filling with Vegetables:
- Get a mixing bowl, and combine the mixture with the sautéed vegetables, ensuring everything is well combined.
Assemble the Quiche:
- Get a baking pie dish or fry pan that can go in the oven, lay out one sheet of filo pastry and brush it lightly with olive oil. Place another sheet on top and repeat until you have a stack of about 5 sheets.
- Gentle press the filo pastry stack into a greased pie dish, allowing the edges to hang over.
Add the Filling:
- Pour the quiche filling into the filo pastry-lined pie dish.
Fold and Bake:
- Fold the overhanging filo pastry edges over the top of the filling, creating a rustic crust.
- Bake in the oven for 30-35 minutes or until the quiche is set and the filo pastry is golden brown.
Serve:
- Allow the quiche to cool for a few minutes before slicing.
- Garnish with fresh herbs and serve warm.
- Serve with a simple salad
Enjoy it

Note

Ensure your frying pan is oven-safe to avoid washing extra dishes. Alternatively, use the normal cake tray.
Cove the filo pastry with a wet cloth to prevent drying out quickly.
The taste won’t be as same as the normal quiche. Give it a go let me know what you think.