Tag Archives: quiche

Roasted broccoli tofu quiche

15 Feb

 

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Poor old quiche doesn’t have the best reputation, people either think that (a) it’s a bit fiddly to make, or that (b) it belongs in the seventies along with vol-au-vents and cheese and pineapple on sticks. If either of these applies to you then please cast aside your doubts and give it a go! Vegan quiche is gorgeous, it’s a good balance of healthy (tofu and veggies!) and naughty (pastry!), and it works both hot or cold. Also, it’s not difficult or time-consuming to make at all. The most active part of the recipe is making the pastry, which takes, what… three minutes? You can do that, right?!

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Roasting the broccoli in this recipe was a last-minute brainwave. I was planning to microwave it, then I read an inspiring article written by Isa Chandra Moskowitz where she said roasting makes everything taste delicious (you can read the full article here for this and five other pearls of wisdom). I’m so glad I did, roasting the broccoli deepens the flavour and contributes to the slight cheesiness. Ground almonds add a little extra firmness to the filling, and increase the cheesy quality of the flavour profile.

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Recipe (serves 4)

For the pastry:

  • 50g margarine (check it is suitable for pastry)
  • 100g flour (white or wholemeal, this time I used half wholemeal spelt and half plain flour)
  • Pinch of salt

For the filling:

  • 200g broccoli, chopped into small bite-sized pieces
  • 1 tb vegetable oil
  • A 396g block of firm tofu, drained but not pressed
  • Quarter of a cup (or 4 tb) nutritional yeast flakes
  • Quarter of a cup ground almonds
  • One clove of garlic, mashed to a fine paste
  • 1 ts salt
  • Plenty of black pepper

For the pastry, rub the margarine into the flour and salt. Continue mixing with your hands, adding some cold water a splash at a time until it comes together in a ball. Put it in the fridge to rest for at least half an hour.

Lightly grease a 20cm / 8 inch quiche dish. Roll out the pastry and use it to line the dish. Trim the edges but not too much, be aware that the pastry will shrink a little bit when you cook it. Prick the pastry all over with a fork, then blind bake it for 15 minutes at 200˚C. You want the pastry to be starting to go dry and golden, but not brown.

Meanwhile, prepare the filling. Put the chopped broccoli in a small roasting tin with the oil and roast for about 15 minutes, until softened and starting to brown round the edges. Crumble the tofu into a large bowl, add the rest of the ingredients, and mix well with a fork.

When the broccoli is cooked, remove it from the oven. Chop about half of it even more finely, then add all of the broccoli to the tofu mixture. Carefully tip this into the pastry case, pressing it into the corners and smoothing out the top. Return to the oven for another 30 minutes, until it is heated through and golden brown on top. Leave to cool for at least 10 minutes before serving, it will be much easier to get out of the dish. Serve hot or cold.

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Doners, quiche, VegFest, focaccia – a 2014 review

1 Jan

Most-read post – By quite a long way, it was the seitain doner kebab meat that I wrote back in May. I’m a tiny bit embarrassed that my most popular recipe is also one of the unhealthiest, but I’m also so proud that something we put so much thought in to came out exactly how we wanted. I hope that people who search for vegan junk food recipes find what they’re looking for on my site, but are inspired by the healthier articles.

My favourite recipe – The recipe I posted on my one-year bloggiversary in April, it’s vegan quiche with spinach, leeks, and pine nuts. Quiche was a bit of an obsession of mine in my pre-vegan days, so I was really pleased to come up with a recipe that was both delicious and satisfying, without an animal product in sight.

My favourite non-foodie article – It’s a difficult choice, but I’d have to go with the post about VegFest London from September, simply because I had so much fun “researching” it. I wrote the post as soon as I got home from VegFest. I didn’t over-think what I was going to say, so I my enthusiasm and excitement about the event are genuine.

My top foodie discovery of 2014 – the stuffed focaccia we ate on holiday in Italy, which had roasted courgettes, aubergines, and peppers baked right into it. Just a few weeks later I went on a bread-making course and learned how to make focaccia, and I’m now getting the hang of doing it at home. Watch this space, the recipe may well appear on this blog in the near future.

Still to come in 2015 – an easy, adaptable pesto recipe; vegan parkin; and my adventures with home-made tempeh.

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