Quiche with summer vegetables

I spent the morning watching videos on youtube of people cooking things and then stumbled across somebody making quiche. This was a non vegan recipe but did actually inspire me in that quiche lorraine only has 3 ingredients being eggs, cream and bacon. Then I looked at vegan ones and thought they looked so ugly and not appetising at all.. My previous quiche recipe was also packed with too many things trying to be flavoursome but actually all I needed was a good base that I can then tweak slightly depending on the filling I choose.

The result was this beautiful quiche with a lovely browned top, delicate flavour and creamy texture.


For the pastry:
175g flour
50ml oil
2 to 3 tbsp water
pinch of salt

For the filling:

300g firm silken tofu
250ml soya cream
2 tbsp flour
2 tbsp vegan butter like Vitalite
1/2 tsp salt
1/4 tsp baking powder
pinch of turmeric for colour but not essential

The vegetables (parboiled for about 5 minutes):

a handful of green beans
6 broccoli florets cut into small pieces
4 tbsp garden peas or petit pois


1. start by making your pastry: combine flour, oil and salt in a bowl until the flour becomes sandy
2. then add water 1 tbsp at a time until you have added enough to form a ball
3. as we’ve made our pastry with oil there is no real need to chill it as it won’t break unlike when made with margarine
4. roll it out with a pin and place it on your baking tin (I used an 8 inch one)
5. allow the sides to roll over the edge of the tin as it will shrink slightly. blind bake it for about 20 minutes at 180C and then trim the excess pastry off
6. for the filling blend the tofu, cream, margarine, flour, baking powder and salt until it’s completely smooth
7. add your parboiled veg to the pastry case and pour the tofu mix over them
8. bake between 30 and 40 minutes or until the top has gone nice and brown like in the photo below



  1. Barbara

    non sono ancora riuscita a trovare un buon silken tofu…e farlo è decisamente complicato perchè riesca bene), ma non demordo.
    ottima la tua quiche 🙂

    • alessio

      Cavolo mi dispiace, io trovo quello della Morinu. Puoi usare sia quello fatto al nigari che l’altro. Non so se sia facile reperirlo lì da te ma se hai dei negozi o supermercati che vendono cibo asiatico nelle vicinanze probabilmente lo puoi trovare lì! Al limite puoi usare un tofu normale e assicurarti che sia completamente liquido quando lo aggiungi al resto degli ingredienti, o magari aggiungici un pochino d’acqua dato che rimarrà più spesso di quello setoso. Fammi sapere come va la ricerca xx

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