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Easy Vegan Quiche (With A Gluten-free Crust)
This easy vegan quiche with a gluten-free crust is perfect for breakfast, brunch, and breakfast for dinner! The tofu-based 'cheese' and onion filling is silky smooth and flavourful, the crust melts in your mouth, and the whole thing is made from simple ingredients.
For the tofu 'cheese' and onion filling
Start by preparing the crust. Combine the the rice flour, buckwheat flour, chickpea flour, xanthan gum, salt and vegan butter in a large mixing bowl. Chop up the butter using a butter knife and combine well with the rest of the ingredients. Avoid using your hands at this point as this may melt the butter.
Add the flax egg and ice cold water. Combine using the butter knife, then mix quickly using your hands until a dough forms. Leave to chill in the fridge for 15-20 minutes. Preheat the oven to 180 degrees C/350 F and use this time to make the filling.
Start by adding the tofu, plant based milk, nutritional yeast, garlic, salt, cumin, turmeric, paprika and lemon juice to a high speed blender or food processor. Blend until very smooth and no graininess remains.
Heat the olive oil in a non-stick frying pan and sauté the onion for 3-4 minutes, until fragrant. Then, pour in the sauce and chickpea flour, and stir for 2-3 minutes to allow it to thicken.
Remove the dough from the fridge and roll out into a thin sheet, around 1/3 inch in thickness. Press into a quiche tin and trim around the edges. You can bake the excess dough to crumble on top of the finished quiche at the end. Poke a few rows of holes in the bottom of the pie.
Pour in the tofu filling and bake in the preheated oven for 25-30 minutes.
- You can use a store-brought crust in order to save time, but it can be quite hard to find one that's both vegan and gluten-free.
- Avoid mixing the dough with your hands until all the ingredients are combined because this will risk melting the butter and result in a soggier dough.
- Add in any other veggies of your choice! For instance, zucchini and butternut squash work really well.
- You can make the crust ahead of time - for instance, the night before - and store it in the fridge until you're ready to make the filling.
- Serve on its own, or with a dipping sauce/a side salad/any other side dish of your choice.
Calories: 426kcal, Carbohydrates: 61g, Protein: 14g, Fat: 15g, Saturated Fat: 3g, Sodium: 505mg, Potassium: 469mg, Fiber: 8g, Sugar: 4g, Vitamin A: 610IU, Vitamin C: 5mg, Calcium: 74mg, Iron: 3mg