Recipes

Versatile Veggie Quiche with Healthy Crust

Serves 4
75 minutes

This recipe is tasty, as well as being very adaptable and economical - and the reduced-fat pastry is a health bonus too. We have included some filling suggestions, but get creative with fridge leftovers! It's good served with tomato or mixed salad or new potatoes.

• Reduced-fat Pastry Crust
• Serves 4: the crust will fill a 23-28cm/9-11 inch pie dish
• This simple pastry crust needs no rolling. We have included a gluten-free alternative also.
• 30g/1oz vegan margarine
• 2-3 cooked potatoes, mashed (about 250g/9oz)
• 100g/3½ oz fine wholemeal flour, sieved OR for a gluten-free alternative: split the 100g flour into about 70g buckwheat flour and 30g gram flour*
• ½ tsp baking powder
• ½ tsp salt
• Oil spray
• Filling:
• 2 tsp olive oil
• 1 onion, roughly chopped
• 2 cloves of garlic
• 330g pack of firm silken tofu
• ½ tsp turmeric
• 2-3 tbsp soya milk
• 1 tbsp Dijon mustard
• Large pinch of mixed dried herbs (choice depends on the dominant taste in your filling, eg if making a mushroom quiche, try tarragon. Or try sage/thyme with an onion tart)
• Salt and black pepper
• One of the combinations below
• Combinations – any one of these:
• Mushroom: 150g/5oz mushrooms, sliced
• Sweetcorn: 100g/3 1/2oz, drained
• Red onion: 3 medium red onions, thinly sliced and sautéed plus 1 tsp dried thyme (omit onion from the filling mix above)
• White onion: add 2 onions to the filling mix above
• Roasted red pepper and courgette: 1 small red pepper, sliced into thin rings – de-seeded and pith removed
• Optional extras – one of any of these:
• 1 tomato, chopped
• Smoked tofu, sliced thinly
• Sliced, cooked vegan sausages

1. Pastry: mash the margarine together with the potatoes until smooth – this is easier if the potatoes are warm, so you might want to quickly heat up leftover spuds in a microwave or steamer. (Do not use an electric blender/food processor to mash them or the potato will turn gluey!)
2. Mix the dry ingredients together and combine them with the potato mash.
3. Spray the quiche dish with a couple of squirts of oil spray. Spread it round with clean hands or a pastry brush.
4. Press the crust on the bottom and edges of a large pie dish (diameter about 25-28 cm/10-11 inch).
5. Refrigerate while you prepare the filling.
6. Preheat oven to 190ºC/375ºF/Gas Mark 5.
7. Make the pastry as above if not already done.
8. Filling: sauté the onion and garlic in the 2 tsp oil until softened – about 3-5 minutes.
9. Blend this mixture with the tofu, turmeric, soya milk, Dijon mustard, herbs, salt and pepper until fairly smooth.
10. Stir in your chosen ingredients (see above for suggested combinations)
11. Pour the filling mixture into the pastry case and bake in the oven for 30-45 minutes or until firm in the middle. Check after 35 minutes, as the time will vary depending on your oven.

* Gram flour is also known as chickpea or besan flour, available in large supermarkets, health stores and ethnic groceries.