This is my version of a quiche/ flan which is suitable for vegans!I have simply replaced the eggs and cream with tofu. As you will see I have included my favourite combination of peas, lemon, garlic, basil and mint – such classic flavours which instantly make you feel like its summer! I have also added watercress because it is in season right now and is so delicious and very good for you.
I was feeling a bit conscious that I use these flavour combinations a lot, but they work so well and each recipe is so different! So hopefully instead of being repetitive I am simply showing how using up ingredients in different ways can create lots of different meals 🙂
I have made pies before with a bean puree or with a nut cream and both worked delightfully, however this time I wanted something much lighter (but still creamy) and less calorific. I don’t eat a lot of tofu but I do buy it when I just fancy something easy, there is so much you can do with it, it’s a great vehicle for stronger flavours and it is low fat.
I definitely preferred this quiche served hot however it would be nice to make a head and eat at room temperature too as part of a buffet. When I think of quiche it brings up memories of party buffets with sausage rolls, egg sandwiches, chocolate fingers and lemonade! I’m not sure back in those days, when I was a kid who couldn’t get enough of those styles of buffet, that I would one day be making my own version made of tofu!
Maybe deep down I knew because I was one of the few people who would fill my plate with the salad garnish before adding the more unhealthy options.
In case any one was wondering, I have still been following a mostly gluten free diet. I am feeling great on it and I definitely notice the difference when I “accidentally” eat a huge blueberry muffin someone bought in to the office for their birthday, and my stomach instantly bloats up twice the size! This recipe uses filo pastry which isn’t gluten free but you can substitute it for a vegan short crust or your favourite gluten free pastry. As long as it holds in that creamy tofu filling you’ll be fine!
Dairy Free, Vegetarian, Vegan, Husband approved!
Tin size – 10″
400g Tofu130g Frozen Peas
Large handful Watercress
2 Garlic Cloves
10 Large Basil leaves
Handful Mint Leaves
Salt and Pepper
3 Sheets Filo Pastry
Preheat your oven to 180c
Place the tofu, peas, watercress, garlic, basil, mint and juice of 1 lemon into a blender and mix until you have a smooth green puree. Season with salt and pepper to taste and then blitz again to mix in seasoning. Keep some water cress to one side for garnish
Grease a quiche tin, preferably with a loose bottom so you can get the quiche out easily (and not with 3 spatulas and a lot of swearing as I did). You could also line the tin with baking paper, or just slice it in the quiche tin and take it out in slices 🙂
Next line the tin with 3 layers of filo pastry, spraying or brushing some oil in between each layer, trim around the edges so you don’t have too much pastry hanging over.
Pour the tofu mix into the pastry case and smooth out so it is one even layer. Crinkle up the edges of the pastry to make a border around the edge of the quiche.
Place the quiche into the oven and bake for 35 minutes until the filling is set and the pastry is cooked. If the edges look like they are browning too much then cover the pie with foil so that it continues to cook but not colour.
If you are taking it out of the tin then once cooked leave it to cool slightly to make it easier to handle.
Leftovers can be placed in the fridge and then reheated in a hot oven for around 10 minutes.