Recipe Herbed Truss Tomato Tofu Quiche
A fluffy quiche that leans on tofu, a bit of chickpea flour, and kala namak to create the familiar texture and flavour of a classic, simple, quiche. Onion, garlic, vegan cheese shreds, and truss tomatoes make it sing.
You will need
Serves 6
Pastry
- 1 1/2 cups plain flour
- 2/3 cup vegan block butter*
- 1 tablespoon ground chia seeds
- 1/4 cup ice-cold water
- Pinch salt
Quiche filling
- 1 medium onion, finely diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 4 cloves garlic, peeled and crushed
- 400g extra firm tofu, drained and rinsed
- 1/2 teaspoon ground turmeric (optional, for colour only)
- 2 teaspoons powdered onion
- 1/2 teaspoon kala namak**
- 2 tablespoons chickpea flour
- 1/4 cup (60g) plant milk of choice
- 1/2 cup vegan cheese, grated
Extras
- 6 ripe truss tomatoes
- Olive oil
- Fresh thyme
- Salt and freshly ground pepper
Recipe: Panacea's Pantry
Directions
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Step 1
Begin by making the pastry (You can also use store-bought pastry as an alternative to making your own).
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Step 2
Add chia and 2 tablespoons of water to a small bowl and whisk. Set aside to thicken for 5 minutes.
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Step 3
Add flour and salt to a food processor and pulse to combine. Add butter and pulse only until the butter is incorporated. The butter should be chopped through, about pea sized. Next, with the processor running, add the now coagulated chia egg, then stream in the cold water.
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Step 4
Process only until everything comes together and forms a ball of dough. Turn out onto the bench and knead a few times, until it comes together smoothly. Wrap in plastic and refrigerate for at least 1 hour.
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Step 5
Meanwhile, prepare the tomatoes. Preheat the oven to 180℃ and drizzle a tray with olive oil. Slice each tomato into thick (3cm) rounds, then place on the tray, ensuring the rounds don’t touch. Sprinkle with salt, pepper and lots of fresh thyme. Bake for 25 minutes then set aside.
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Step 6
To prepare the quiche filling, heat a frypan over medium heat. Add olive oil and heat, then add in onion and salt. Sauté until translucent, toss in garlic, and cook a further 30 seconds. Remove from heat and set aside.
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Step 7
Add tofu, turmeric, onion powder, kala namak, chickpea flour and milk to a food processor and process until smooth. The mix will be very thick – that’s good! Transfer to a bowl, then mix in with sautéed onions and garlic mix, and add the cheese. Combine well.
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Step 8
To create and bake the quiche, remove dough from the fridge, and roll out to form a large rectangle. Transfer to your quiche tray, then press the sides and base down firmly. Prick the bottom with a fork, then create a layer of the cooked truss tomatoes to cover the base. A metal spatula works well here as the tomatoes will be tender.
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Step 9
Now, spread the quiche filling over the tomato layer, and finally top with remaining baked Truss tomatoes. Bake for 50–60 minutes, or until the pastry is a lovely golden colour.
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Step 10
Enjoy hot or cold!
Hot tip!
*We recommend using a ‘block’ butter. Spreadable margarine will have too much water in it for this recipe, so find a vegan butter that is hard from the fridge.
**Kala namak adds an eggy flavour. It can be omitted if you’d like.
Recipe: Panacea's Pantry
