Quiches are great food to make ahead when organizing a dinner party, you can freeze them or prepare the day before and warm them up before your guest arrive. Serve with a simple rocket salad and a olive oil/ mustard/ lemon juice dressing. Yesterday I made a simple leek & bacon quiche, using a tofu mixture for the filling.
Ingredients
Crust
- 200g wholegrain flour & 50g quinoa flour (or 250g wholegrain flour)
- 3 tbsp ground flaxseed
- 1 tbsp dried rosemary
- 1/2 tsp baking powder
- 1/2 tsp of salt
- freshly ground black pepper
- 125 ml water
- 125 ml extra-virgin olive oil
Vegetable filling
- 4 leeks, chopped
- cup of vegan bacon (i.e. De Vegetarische Slager)
- 2 garlic cloves
- 1 tsp turmeric powder
- freshly ground black pepper
- pinch of salt
- olive oil
Tofu filling
- 1 package of firm tofu
- soy milk (quantity = dependent on desired consistency)
- 1 tbsp of chickpea flour
- 1/4 cup heaped tbsp nutritional yeast
- 1 tsp curcuma
- 1 tsp cayenne pepper
- freshly ground black pepper
- pinch of salt
- olive oil
Preparation
- Prepare the crust: sieve the dry ingredients in one bowl, mix the wet ingredients in a separate smaller bowl. Add the wet ingredients to the dry ingredients, use a fork to mix. Knead lightly, then roll into a circular shape, big enough to reach across the bottom and the sides of a 26cm pie dish. Add non-stick paper to your pie dish, put the dough in the dish & refrigerate while making the filling.
- Preheat the oven to 200°C (I use gas oven 6).
- Slice the leek in half lengthwise. Place both halves cut side down, then use a circular motion to cut the leek into thin half moons. Rinse out any dirt from between the leaves.
- Stir fry the leek for a couple of minutes in some olive oil. Add the chopped garlic and stir fry for 2 more minutes.
- Add the vegan bacon and fry until crispy
- Add 1 tsp of curcuma, a pinch of salt and fresh pepper. Set aside.
- Put the crust in the oven, blind bake it for about 15 minutes.
- Make the filling mixture in a food processor or blender: blend the tofu with the rest of the spices, nutritional yeast and enough soy milk to make it into a creamy mixture, add some chickpea flour to thicken the mixture.
- Add the tofu mixture to the vegetables.
- Take your crust out of the oven, lower the heat to 180°C (gas oven 5). Add the vegetable/ tofu mixture and put in the oven for about 30-35 minutes.
- Take your quiche out of the oven, and leave it to cool off for about 10 minutes before serving it with the salad.
