Quiche

A cartoon image, from the shoulders up, of a curly brown haired white woman wearing glasses, a purple top, and gray dungarees. Behind are large stripes in black, gray, white and purple, with faint stars. Jessica
Ingredients:
  • 300g Plain Flour
  • 120g Vegetable Margarine
  • 2 tbsp Granulated Sugar
  • 2 tsp Salt
  • 150 ml Cold Water
  • 400g Firm Tofu
  • 2 tbsp Soya Milk
  • 2 tbsp Nutritional Yeast
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Turmeric
  • 1 tbsp Vegetable Oil
  • 1 Large Onion
  • 255g Tinned Kidney Beans
  • 280g Tinned Chopped Tomatoes
  • 400g Frozen Mixed Chopped Vegetables
Category: Kitchen

Details

Enjoyed hot or cold, I love making this quiche for buffets, picnics, and casual family get togethers.

  • Yield: 1 Large Quiche
  • Difficulty: Intermediate
  • Time: Long

Instructions:

  1. Start by making the dough. Mix together the plain flour, sugar and 1 tsp of salt in a food processor.
  2. Add the vegetable margarine and mix.
  3. Add and mix the water in gradually until a dough is formed.
  4. Roll the dough out into a flat circle, enough to cover a nine inch / thirty centimetre dish.
  5. Place the dough into the dish, pressing the dough into any grooves, and cutting any excess dough off
  6. Chill the dish in the fridge.
  7. While the dough is chilling, start making the filling. Preheat to 180° Celsius in a conventional oven, or 160° Celsius in a fan oven.
  8. Add the tofu, soya milk, nutritional yeast, onion powder, garlic powder, turmeric and 1 tsp of salt into a food processor, mixing until fully integrated and smooth.
  9. Dice the onion, and add it into a saucepan with the vegetable oil and garlic paste, cooking until the diced onion is soft and translucent.
  10. Add in the frozen mixed vegetables and cook until soft.
  11. Add the tinned kidney beans along with the tinned chopped tomatoes, cooking all together until fully integrated and the kidney beans have softened slightly.
  12. Incorporate the tofu mixture into the saucepan, mixing everything together.
  13. Get the dish from the fridge, and pour into it the filling mixture, patting it down to create a smooth top.
  14. Bake in oven for forty minutes or until it is golden brown.
  15. Rest for fifteen minutes, allowing it to firm further and cool down.