Tomato-Quiche with Tofu

The vegan and healthy version of the French Speciality….very yummy with tofu and dried tomatoes!

Ingredients dough:

  • 300 g spelt flour
  • 200 ml water
  • 3 tsp margarine or Alsan plant butter
  • 1 tsp dried chive
  • 1/2 tsp salt
  • 1 pinch pepper

Ingredients filling:

  • 1 red onion
  • 1 garlic clove
  • 1 leek
  • 200 g mushrooms
  • 2 tomatoes
  • 6 dried tomatoes
  • 1 block smoked tofu
  • 200 g cherry tomatoes

Ingredients for the cream:

  • 2 blocks tofu
  • 250 ml soy milk (unsweetened)
  • 1,5 tsp Kala Namak salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 1 tsp paprika powder
  • 1 tsp dried basil
  • 1 tsp fresh chive
  • juice of 1/2 lemon

First soak the dried tomato in water and put them aside (alternatively you can use pickled tomatoes). Put all ingredients for the dough in a bowl and mix them with a hand blender. Put the dough in a round cake pan and press it on the base and the rand. Bake the dough for about 10 minutes in the pre-heated oven (180 degrees).

Wash the vegetable for the filling, cut in into cubes and roast it gently with a bit water in a pan. Then add the dried tomatoes and the smoked tofu (cut into little pieces).

Mash the ingredients for the cream in a mixer and mix them with the vegetable of the pan. Then put the whole mixture in the prebaked cake pan and spread it evenly. Divide in half the cherry tomatoes and put them on the surface.

Bake the Quiche for about 45 minutes at 180 degrees in the oven.


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