Intermediate: Leek, Broccoli and Blue Cheese Quiche
Vegan Quiche.jpg

 

For those of you veggies trying veganuary this January this one's for you! Quiche is such a vegetarian staple and it is so easy to vegan-ise. All you really need to do is swap out your egg with silken tofu and your cow cheese for a vegan variety. See, easy! Whack your quiche mixture in your favourite pie crust and serve it up with a big helping of of leafy salad and a vegan potato salad for tasty good times (that happens to be good for you). Win!

Makes 8 servings (or 6 generous servings)

 

Preparation time:

20 minutes (plus 3 hours chilling time for pastry)

Cooking Time:

35-40 minutes

Ingredients:

Pie crust

makes 2 pie crusts

  • 1 cup vegetable shortening
  • 1 tsp margarine
  • 3/4 cup boiling water
  • 3 cups all purpose flour
  • 2 tbsp baking powder
  • 1/4 tsp salt

 

Filling

  • 300g silken tofu (one box)
  • 2tsp plus 1tbs olive oil (or vegetable oil)
  • 2 cloves garlic
  • 2tsp lemon juice
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • Small head broccoli
  • 75g vegan blue cheese (more if you are a vegan cheese glutton)
  • 1 medium sized leek
  • 2 tomatoes for decoration (optional)
  • Black pepper to taste

 

Method:

Pie Crust (enough for two)

Mix together the shortening, margarine and water in a large bowl until creamy. Add the flour, baking powder and salt and mix together until a dough forms. Knead for two minutes then wrap in wax paper or cling film and chill for about three hours or overnight. Divide into two and roll out into 1/4 inch thick rounds to fit your pie dish (the second crust can be frozen once rolled out or refrigerated for another recipe). Place the pastry into a pie dish and prick with a fork or fill with baking beans and bake for 15 minutes at 177°C. Remove from oven and fill.

Filling

While your pie crust is in the oven for its 15 minute blind bake put a large frying pan on a medium heat and chop the leek into rings and saute with 1 tbsp olive oil for 2 minutes. Cut the broccoli into florets and add to the pan along with with 1 clove minced garlic and saute for a further minute. Reduce the heat and cover for 5 minutes or until the broccoli has gone a bright green. Remove from heat. Blend the silken tofu, the remaining garlic clove, nutritional yeast, lemon juice, 2tsp olive oil, salt until smooth. Add this mixture to your broccoli & leeks and mix until well combined. Cut your cheese into little chunks or grate and add to the mixture along with a generous pinch of black pepper, stirring in until evenly distributed.

Pour your mixture into the pie crust, making sure to pat it down so it gets right up to the crust. Slice your tomatoes and arrange around the edge of the quiche or in whatever way makes you happy and pop it back into the oven and bake for for 35-40 minutes. Once baked remove from oven and let cool for 5-10 minutes before serving.

Slice this deliciousness up, put it in your mouth and have a super vegan time!