Vegan tomato and basil quiche

The Recipe


For the shell:⁣

1 cup of all purpose flour ⁣

3 tbsp olive oil ⁣

1/4 cup of water ⁣

For filling:⁣

1 block of tofu ⁣

1/2 cup of nutritional yeast⁣

A generous pinch salt and pepper ⁣

1/2 tsp dried parsley ⁣

1 tsp onion flakes ⁣

1/4 of a medium lemon juiced ⁣

A hand full of fresh basil leaves chopped ⁣

10 sliced cherry tomatoes ⁣

Method: ⁣

For the shell: ⁣

1. Combine the oil and flour with a fork until little balls form ⁣

2. Slowly add the water mixing in between ⁣

3. Knead the dough and allow to rest in the fridge for 30 minutes ⁣

4. Preheat the oven to 200°c ⁣

5. Once rested roll the dough out on a floured surface until it is thin and large enough to fill the tart casing ⁣

6. Place into the tart casing a trim the edges ⁣

7. Place baking paper over the top and bake in the oven for 15 min ⁣

8. After 15 minutes remove the baking paper and bake for a further 5 minutes then remove from the oven. ⁣

9. Allow the shell to cool while making the filling. ⁣

For the filling: ⁣

1. Change the temperature of the oven to 180°c ⁣

2. In a food processor combine all the ingredients for the filling except the basil leaves and the tomatoes ⁣

3. Chop the basil leaves and mix them into the filling by hand ⁣

4. Slice the cherry tomatoes into thin slices ⁣

5. Add the filling to the shell and place the tomato slices on top ⁣

6. Place the quiche in the oven⁣ and bake for 20-25min or just as the filling begins go brown. ⁣

7. Remove from the oven then allow to cool and then Slice and enjoy. ⁣

Even better the next day, store in a airtight container over night.

If you do make this yummy quiche and share it on instagram please tag me@abiteofvegan_ so that I can see and share your creations !

Lots of love,

Georgia, abiteofvegan x

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