Leeks, Sun Dried Tomatoes and asparagus Quiche

2 hours

4

Introduction

There is nothing worse than quiche with a soggy bottom, the pastry needs to be light, with a slight crunch to add texture and balance to the soft filling. This vegan Quiche recipe will give you the results you are looking for, though cooking times may vary slightly depending on your oven.

 Leeks, Sun Dried Tomatoes and asparagus Quiche

Steps

For the pastry.


Method by hand

Sift the flour and salt into a mixing bowl, then add the diced butter and lightly rub it into the flour mixture until it resembles breadcrumbs.

Add the water a little at a time to bring the mixture together to form a soft dough ball.

You may not need all the water depending on the temperature of your butter.


Method for a food processor

Sift the flour and salt and add to your food processor with your diced butter.

Gently mix on low or pulse until you have a soft dough.

Add the water a little at a time to bring it together.

Wrap in clingfilm and refrigerate for 20 minutes.

Grease a 24cm flan dish with little vegan butter.

Roll your pastry out thin enough to cover the flan dish and lightly push it into the edges.

Trim off any over hanging pastry with a sharp knife.

Place back in the fridge and allow to rest for a further 20 minutes.

To blind bake your pastry case, line it with foil and press it into the edges.

Fill with baking beans, dry chickpeas or half fill with dried rice.

Bake for 30 minutes at 150C

Gently remove the foil and baking beans and allow your case to cool and dry.


For the filling

Pour the oil in to a frying pan and place on a medium heat.

Add the leek and sun-dried tomatoes and fry for 4-5 minutes

Add the asparagus and fry for another 4-5 minutes

Remove from the heat and place on kitchen paper to absorb any excess oil and moisture.

Blend the silken tofu, turmeric, onion powder, smoked paprika, nutritional yeast,

garlic powder & salt with an immersion blender or mix with a hand whisk.

Check the seasoning and adjust as necessary.

Spread half of your vegetable mix evenly on the bottom of your pastry case.

Add the tofu mixture and spread evenly.

Top with the rest of your cooked vegetables.

Gently push your halved baby tomatoes into the mixture.

Bake at 160C for 30 minutes.

Remove from the oven and sprinkle with the grated cheese.

Cook for a further 8-10 minutes.

Remove from the oven and allow to cool.

Ingredients

For the pastry case

This recipe is for a 10 inch / 24cm loose bottomed flan tin

220g flour

110g vegan butter

5 tablespoons of cold water

Pinch salt


For the filling

1/2 tbsp vegetable oil

1 Medium Leek cleaned and finely sliced

5 sun-dried tomatoes drained and chopped

100g-150g fresh trimmed and chopped asparagus

8 baby plum tomatoes halved length ways

30g grated vegan cheddar cheese


350g pack of silken tofu drained

1/4 tsp turmeric

1/2 tsp onion powder or granules

1/2 tsp smoked paprika

2 tbsp nutritional yeast

1/2 tsp garlic powder

1/4 tsp salt