Quiche, without egg? Definitely! I have been working on this for a few months, tweaking here and there to try and get it as good as possible. It takes a little bit of time to put it together the first few times, but once you get used to the process, it’s pretty quick and easy! Great alongside a load of salad leaves, any kind of beans or chickpeas.

Time: 1hr15mins

Note: Essential for this recipe is a loose bottom flan/tart/quiche tin

Ingredients – Pastry

1 x ‘Flax egg’ (1 tbsp ground flax seed, 3 tbsp water)
100g Wholemeal plain flour
200g Wholemeal rye flour
1/4 Tsp sea salt
180ml Water

Ingredients – Filling

400g Silken tofu
150g Firm tofu
4 Tbsp nutritional yeast
2 Tsp mixed herbs
1/2 Tbsp corn flour
1/2 Tbsp corn meal
1.25 Tsp turmeric
1 Tsp paprika
1 Tsp onion granules
1 Tsp garlic granules
1/2 Tsp black pepper
1/4 Tsp Himalayan black salt
1.5 Tsp Dijon mustard
90ml Soya milk
2-3 Mushrooms
1/2 Bell pepper
1/2 onion

Method:

1 – Make the pastry, mix the ground flax seed and water in a small bowl and set aside for 5 mins.

2 – Mix the dry ingredients together, the stir in the water and ‘flax egg’. Stir with a spatula until you for an dough.

3 – On a piece of baking parchment, sprinkle some wholemeal flour then pop the ball of dough on to it and knead for a minute or so. Sprinkle some more flour onto the dough and roll it out with a rolling pin, until approximately 30-35cm x 20-25cm, depending on how big your loose bottom flan tin is.

4 – Lift the pastry using the parchment and place into your flan tin so that the baking parchment is underneath the pastry. (Remember, being oil free means no greasing, so the parchment is essential).

5 – Press down the pastry into the corners and sides. Set aside.

6 – Next, make the filling. Grab a large bowl and pop in silken tofu. Get busy mashing the tofu with a fork until evenly mashed. Crumble in the firm tofu then mash most of the pieces but leave some bigger chunks.

7 – Now add the ingredients from nutritional yeast through to Dijon mustard and mix in well with a spatula. Pour in the soya milk then mix well again. You should be able to smell the ‘eggy’ scent of the Himalayan black salt. Set the bowl aside.

8 – Finely chop the onion. Slice about 7-8 long, thin pieces of the pepper and set aside, then finely chop the rest of the pepper. Stir the onion and small pepper into the bowl of tofu mixture.

9 – Pop the Oven on at 180 degrees C. Then using a spatula, scrap the tofu mixture on top of the pastry and spread evenly throughout the tin.

10 – Thinly slice the mushrooms, then place them along with the remaining long, thin pepper on top of the tofu mixture.

11 – Place into the oven and bake for 40mins. Let it cool on a wire rack, then enjoy with salad!

NOTE:

The pastry around the edges when cooked, is quite hard, so be careful when cutting into pieces. I think this is down to the fact of no oil or butter in the mixture, but also the rye flour. You can make this with just the wholemeal plain flour. I just fancied mixing it up.