This recipe is a very tasty alternative to an egg quiche. Smooth and satisfying texture and packed full of plant based proteins and herby flavours. The crust holds the filling perfectly and is totally gluten free and vegan. The crust can be used for any savoury filling you wish, or replace the veg stock for a spoon of cocosugar to make a sweet crust and turn into a dessert!
Equipment
- Glass for Flax Egg
- Oven
- Medium Saucepan
- 2 x Mixing Bowl
- Quiche Tin
- Sharp Knife
- Chopping Board
- Hand Blender/Food Processor
- Stirring Spoon
Ingredients
For the flax egg
- 6 Tbsp Cold Water
Rest of ingredients
- 1 1/4 Cup Water
- 1 Tsp Vegetable Stock
- 2 Sweet Potatoes (Pre-Roasted)
- 1/2 Cup Plant Milk
- 250g Firm Tofu
- 1/2 Tsp Dried Thyme
- Pinch of Black Pepper
- 1/2 Small White Onion
- 2 Handfuls of Fresh Greens (Kale/Spinach)
Method
- Firstly make your flax “egg” by mixing the water and flaxseed flour together in a glass or small container. Set aside.
- Pre heat the oven to 180degrees.
- Boil the quinoa in the water and veg stock for 15-20 mins on medium heat or until all water boiled away. Leave to cool. Transfering to another clean dry bowl will speed this up.
- When it is cool add the flax mixture to the quinoa and mix in well, you will notice the flax has “set” forming a sticky mixture which helps the grains stick together to make our crust.
- Using clean wet fingers, press the quinoa into a 6” quiche tin, best if it has a removable base.
- This is sticky business but is quite fun. Carefully mould the mixture into the corners and up the sides to create a nice shell for our filling.
- Next bake this at 180 for 15-20 mins until the top edges have begun to brown and the crust has shrunk away from the edges of the dish a little.
- Remove from oven to cool.
- Meanwhile, chop the onion and fry in a little coco oil on low heat with pinch of pink salt for 5 mins or so. Add the chopped greens and stir until wilting/softening.
- In a large bowl, place the firm tofu, broken into chunks, the plant milk, the nutritional yeast , the sweet potato and the thyme. Next add the cooked onion and greens mixture.
- Using a hand blender or food processor, blend this quiche mixture until smooth , add salt and pepper to taste here.
- Spoon the mixture into the quinoa crust, filling right to the brim, smoothing out with a spoon.
- Bake at 200 degrees for 30mins then turn the oven down and cook for 10 more minutes on 150 or until browing evenly ontop.
- Leave the quiche to cool entirely or it will not “set”.
- Remove, cut with sharp knife, serve and enjoy!
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