Lunch is ready, try this tasty heirloom quiche with a delightful combination of flavours and textures. A perfect meal for brunch, lunch or dinner. Enjoy the flaky and buttery crust filled with a creamy egg like custard made from a blend of silken tofu, plant based cream and feta cheese. The addition of heirloom tomatoes and spinach adds richness, colour and visual appeal. This quiche may be enjoyed warm or at room temperature. Serve with a fresh garden salad.
EQUIPMENT: A high powered blender or themomix. Use a 22cm -26cm round springform pan or a rectangle or square shape springform pan. Or individual 1 serve mini pie or tart pans.
OVEN TEMPERATURE:
Pre-heat oven to 180 degrees Celsius or 356 degrees Fahrenheit, 15 minutes before cooking pastry shell
PASTRY INGREDIENTS
1/2 cup wholemeal bakers flour
1 1/2 cup plain flour
200g vegan butter or margarine
1 teaspoon Himalayan pink salt
5 tablespoon cold water approximately
METHOD
* Place both flours in a bowl with salt, mix together with a fork.
* Add butter, rub into flour until mixture resembles fine bread crumbs.
* Gradually add water 1 tablespoon at a time. Mix with a fork until mixture starts to come together.
* Turn mixture out onto a floured surface and gently knead to form the dough.
* Wrap the dough in plastic wrap and let it rest for 20 - 30 minutes in the fridge.
* Remove dough from fridge and place between two sheets of baking paper or cling wrap or baking sheets.
* With a rolling pin roll out dough large enough to line the bottom and sides of the pan. Use the rolling pin dusted with flour to transfer the dough to the pan.
* Take the pastry and gently lower into your pie dish/pan use fingers to spread dough evenly on the surface and up the sides of dish.
* Place the dish back in the fridge for at least another 30 minutes then remove to bake or bake the pastry blind by placing a sheet of baking paper over the pastry and adding baking beads on top.
* Bake quiche crust at 180 degrees Celsius for 15-20 minutes or until the base is firm to touch and just starting to turn colour.
* Remove from the oven and place on a flat surface.
* Remove baking paper and beads.
CUSTARD EGG LIKE FILLING
300g silken tofu (drained)
1 tablespoon coconut cream (optional)
70ml or 1/3 cup plant milk or cream unsweetened
140ml or 2/3 cup distilled water
130g or 1 cup raw cashews
2 heaped tablespoon yeast flakes
2 teaspoon garlic powder
2-3 teaspoons dried onion flakes or granules
1-2 teaspoon miso paste (optional) if you do not add the miso paste,
add 3/4 of one vegan stock cube
1/4 teaspoon turmeric powder
1/4 teaspoon Kala Namak (black salt) optional. See Note*
1/4 of one vegan stock cube
100g vegan feta cheese
NOTE: Kala namak, volcanic rock salt also called (Black salt) is a light shade of pink with a strong egg like flavour.
1 cup lightly packed baby spinach leaves
1 large red/purple onion, slice in thin rings
2-3 different coloured heirloom tomatoes, thinly sliced (or large red tomatoes)
1 cup extra spinach leaves lightly steamed for garnish
METHOD FOR CUSTARD FILLING
*Place the first ten ingredients in a high powered blender and blend until silky smooth
*Add the feta cheese and pulse
*Place fresh spinach leaves on the base of the pre-cooked pastry shell then add thinly sliced onion rings and a single layer of thinly sliced tomato.
*Pour the custard filling over the spinach, onion and tomato.
*Tap gently on the bench to even out the filling so it spreads out over the vegetables.
*Place random tomato slices on top of the mixture and in between place steamed spinach - see picture below.
*Place the quiche in the oven and cook for 45-60 minutes.
*Check half way through cooking, turn pan around if needed for even cooking.
*After 45 minutes test for doneness with a toothpick or skewer. Skewer will come out clean when cooked.
*Remove from oven when done.
*Set aside and let quiche rest for at least 25 minutes before moving to a serving plate.
*When serving slice with a sharp knife.
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