How To Make Vegan Quiche For Summer Meals

Last Updated on: 24th July 2021, 10:27 am

Vegan Quiche For The Summer

This vegan quiche is a perfect food for a light meal on hot evenings or picnic food with friends. It is easy to adapt for vegetarians too. You can swap tofu for a meat option if you don’t want it to be vegan too.

As always if you want to make a larger quiche, double the recipe. If you want a smaller quiche, simply half the recipe. You could also make this crustless quiche by leaving the pastry out, if you are following a diet.

Makes 8 large slices

This is a staple in our house. It’s very tasty straight from the oven and works fab cold in a
picnic with some pickle.
By all means, make your own pastry. But there are very good vegan pre-made shortcrust in
every supermarket.

Pre-made pre-rolled shortcrust pastry (320-375g)
2-3 tbsp olive oil
3 leeks finely sliced
2 tbsp white wine (optional)
250-280g firm tofu (depending on your block size)
1 tbsp cornflour
1 tbsp white wine vinegar (or lemon juice)
2 tbsp plant milk (I use oat or soy)
2 tbsp engevita flakes (or other brand of yeast flakes)
½ tsp thyme or herbs de Provence
½ tsp salt (or more to taste)
Fresh ground black pepper to taste

How To Make Vegan Quiche

Gently lay the pre-rolled pastry into a 24cm fluted tin (unfluted also works just fine). Make
sure you don’t stretch the pastry. Trim the excess from the edges and make some jam tarts
with it :).

Prick the base with a fork multiple times, and bake without any filling at 200C for
12 mins. You can also use baking beans if you have some. If the pastry bubbles up, just
pierce gently with the fork or the point of a knife. Remove from the oven and cover with a
tea towel whilst you cook the filling.

Cook the sliced leeks in olive oil until soft and slightly caramelised. Once soft add the
wine, if using, and cook until the wine has evaporated completely. The leek mixture should
be soft, but not watery. Allow cooling.

Mix the rest of the ingredients in a blender and blend until very smooth. Adjust the
seasoning. It should be pretty tasty even without the leeks.
Add the leeks to the blended tofu mixture and stir well.
Add to the pastry case. Smooth the top.
Bake at 180C for 30 mins, or until the top is starting to brown and the filling is completely
set in the middle.

Serve cold with Branston or farmhouse pickle.

ABOUT THE AUTHOR

Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge. In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK.