Vegan Vegetable Quiche
A quiche is always an amazing treat. Whether you want a healthy and tasty weeknight meal or you need a dish to bring to your next potluck. The quiche won't disappoint and is certain to please a crowd. Try it out and have fun!
Seasons: All seasons Preparation time: 35 min
Total time: 75 min
For the crust:
1 tsp. salt
120 ml plant based oil
4 tbsp. cold water
For the filling:
350g drained silken tofu
1 tbsp. cornstarch
200g frozen spinach
2 medium sized tomatos
200g of leek
1 glove of garlic
1 tbsp. of olive oils
1/2 tsp. black pepper
1/2 tsp of turmeric
50g of pine nuts
salt to taste
Start to preheat your oven at 180 degrees Celsius.
We start with preparing the dough for the quiche. Mix the flour ant the tsp of salt. Slowly add the oil and kneed the dough until you reach a brittle consistency. Then combine it with the cold water one tablespoon at a time until the consistency becomes smooth.
Now roll the dough out and put it into your baking dish and add pie weights. Bake it for 15min in the preheated oven.
In the mean time you can start with the filling. We start with sautéing the garlic, diced tomatoes and the leek, cut into thin stripes, in a tablespoon of olive oil. When the vegetables turn soft add the spinach for 2 minutes before removing it from the heat. Put the mixture into a colander to drain the remaining liquid.
Continue with blending the tofu, cornstarch and all of the remaining spices until smooth. Add salt depending on your own taste.
Then combine the vegetables with the tofu liquid and fill the mixture into the prepared crust.
Bake it for roughly 40 minutes, or until the filling is set. Allow it to cool and don't forget to add the pine nuts before serving.
Nutritional Values per Quiche: 2576 kcal | 155 grams fat | 10 grams of carbohydrates | 75g of protein
CO2 Values per Quiche: 21086 grams of CO2