Sun-Dried Tomato Quiche

The Little Blog of Vegan

The Little Blog of Vegan

Vegan

Sun-Dried Tomato Quiche

  • Prep Time 2m
  • Cook Time 50m
  • Servings 6

Ingredients

  •  320 g plain flour
  •  1/2 tsp salt
  •  3/4 tsp baking powder
  •  140 ml light olive oil
  •  140 ml non-dairy milk
  •  1 tsp lemon juice
  •  1 tsp hemp seeds
  •  Vegan butter or margarine
  •  2 large vine tomatoes, sliced
  •  1 white onion, roughly chopped
  •  1 clove garlic, roughly sliced
  •  1 pkg firm silken tofu (349 g)
  •  Juice of 1/2 lemon
  •  2 Tbsp nutritional yeast
  •  1 Tbsp tahini
  •  143 g sun-dried tomatoes, drained

Method

  • Preheat the oven to 180ºC. In a large mixing bowl, combine the flour, 1/4 teaspoonful of the salt, and the baking powder.
  • Rub 125 ml of the oil into the dry ingredients with your fingers for about 3 to 5 minutes, until crumbly.
  • In a small bowl, combine 80 ml non-dairy milk and 1 teaspoonful of lemon juice, then add to the crust mixture, along with the hemp seeds.
  • Knead into a ball of dough, adding more oil or milk as needed.
  • Wrap in cling film and refrigerate for 10 minutes, then let sit at room temperature for a few minutes.
  • Flour a clean work surface and rolling pin and roll out the dough to the size of your pie dish.
  • Grease the dish with vegan butter or margarine.
  • Carefully transfer the dough to the dish and trim off any excess.
  • Using a fork, prick the base then bake for 8 to 10 minutes, until partly cooked.
  • Place the tomato slices on a baking tray, brush with oil, and sprinkle with salt. Bake for 5 to 10 minutes.
  • Heat the remaining oil in a large frying pan. Add the onion and garlic and fry until golden.
  • Drain the tofu and crumble into a food processor. Process with the lemon juice, the remaining salt, nutritional yeast, the remaining non-dairy milk, the tahini, and the sundried tomatoes until smooth.
  • Stir in the onions and garlic.
  • Pour into the crust and garnish with sliced tomatoes, basil, and hemp seeds (optional).
  • Bake for 35 to 40 minutes, checking for doneness after 30 minutes. If it starts to burn, cover with foil.
  • Serve with fresh basil.

Recipe Adapted From The Little Blog of Vegan