How To Make A Vegan Summer Quiche | SO VEGAN

nut milk

🥗Healthier: oat milk

💰Cheaper: water + cornstarch

Oat milk is creamier, while water + cornstarch is budget-friendly.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is a good source of B vitamins, while parmesan adds a cheesy flavor.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: homemade crust

Whole wheat crust adds fiber, while homemade can save costs.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash is similar in texture, while cabbage is often less expensive.

Start by making the pastry for the quiche using wholemeal flour, coconut oil, and a pinch of salt in a food processor.

Blitz the mixture until it resembles breadcrumbs, then add cold water to form a dough.

Wrap the dough in baking paper and chill in the fridge for about 30 minutes.

Roll out the chilled pastry until it's a couple of inches larger than the pie tin.

Place the rolled pastry into the pie tin, tucking it in at the edges and trimming any excess.

Prick the base of the pastry to prevent it from rising during blind baking, then bake in a preheated oven for 10 minutes.

While the pastry is baking, wilt the spinach in a large saucepan over medium to low heat for about 5 to 10 minutes until wilted.

In a food processor, combine silken tofu, chickpea flour, nutritional yeast, lemon juice, garlic clove, and season with salt and pepper; blend until smooth.

Drain the wilted spinach to remove excess moisture, then mix it into the tofu mixture along with roughly chopped basil leaves and chopped spring onions.

Pour the filling into the pre-baked pie pastry and smooth it out evenly.

Slice tomatoes in half and decorate the top of the quiche with them.

Bake the quiche for 35 minutes until set and golden on top.

Once baked, remove from the oven and finish with freshly ground black pepper and fresh basil leaves before slicing.

Cooking Techniques

Equipment Needed

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