“I’m still calling this one a quiche because even without milk or eggs it’s pretty close to the real deal!”
When the weather is nice I find myself in the kitchen a little less. Partly because I want to enjoy the weather, and partly because I don’t find my moods as low. Cooking and baking are my mindful moments, so when I feel low they manage to keep my mind occupied – and it seems there’s less reason for that when the poor-excuse-for-a-British-summer, we have, arrives.
So, it’s not a quiche?
However, there are a few things I don’t mind stepping into the kitchen for during the warmer months, and most of them are quick, simple recipes which still have me beaming with pride when they turn out well.
I like this recipe a lot, because it sounds super complicated at the beginning but it turns out it’s pretty simple in the end – those kind of surprises I like!
Although I don’t get to make it all to often for others – as it turns out not too many people like the texture or taste of traditional quiche – I don’t mind having some leftovers hanging around for myself.
And yes, even though this recipe contains no egg or cheese, I still struggle to make it for those who aren’t quiche champions, because believe it or not, it comes pretty close to the real deal.
Ok, so you got me, it’s not really a quiche, as it turns out quiche itself seems to be defined by its baked crust and savoury filling when combined with eggs – but because it has all the texture and taste elements of one, I’m still calling it so.
To top it off it’s gluten-free too, because the crust itself doesn’t contain any wheat – in fact it’s just a pretty fancy hash brown!
No fancy ingredients – except tofu and yeast?!
It’s actually quite interesting all the different things you can make and do with tofu, rather than just marinating, frying or roasting it, and throughout my journey of plant-based kitchen experiments I’ve learnt this pretty quicky!
I usually reserve silken tofu for my sweet nibbles however found the texture works just as well for savoury – it’s all about which flavours you choose to combine it with!
Another interesting one is the addition of nutritional yeast or “nooch” as it can often be referred to!
Now if you haven’t come across this before, once you’ve found it, it’ll become a cupbaord staple.You can actually buy it from most local supermarkets or health food stores – it’s usually hidden in the health food aisles or I’ve been known to spot it in the baking aisle once or twice.
Failing that, if you’re a little lazier like me you can always shop online and trust the supermarket staff to find it for you!
Nutritional yeast offers a cheesy or nutty taste, depending how you combine it, and is made from inactive yeast.
It’s not to be confused with brewer’s yeast though which is bitter and it doesn’t froth or grow like baking yeast. The best thing is that it is packed with nutrition, particularly B-vitamins, folic acid, zinc, and protein, is low in fat, mostly gluten-free and contains no added sugars or preservatives – well the one I often opt for doesn’t anyway!
As you continue your journey through plant-based recipes, you’ll find new and exciting ingredients you didn’t know existed, which is one of the things that really keeps me fascinated in the kitchen. I’m still very much learning.
PREP TIME: 15 MINS
COOKING TIME: 50 MINS
COST: < £4
- 3 large white potatoes (peeled, chopped and grated)
- 2 tablespoons of melted dairy-free butter
- A pinch of sea salt and pepper
- 350 grams of silken tofu
- 2 tablespoons of nutritional yeast
- 3 tablespoons of hummus
- A pinch of sea salt
- A pinch of pepper
- 3 large garlic cloves (peeled and roughly chopped)
- 2 tablespoons of olive oil
- 1 medium onion (peeled and sliced)
- 300 grams of cherry tomatoes (halved)
- 2 handfuls of fresh broccoli florets (separated and chopped)
- Preheat the oven to 200°C and grease an 8 inch pie tin – I just used a regular cake tin
- For the crust: Grate the raw potatoes after peeling and transfer into a clean kitchen towel and squeeze to remove any excess moisture
- Add to the pie/cake tin and drizzle with the dairy-free butter, sprinkling with the salt and pepper for seasoning
- Toss gently and using your fingers gently press into the tin and up the sides to form an even layer which will make up the crust of the quiche
- Bake in the preheated oven, on the middle shelf for 25 minutes or until golden brown – then set aside to cool
- For the filling: While the crust is baking prepare the vegetables and garlic and lay on a baking tray tossing in the two tablespoons of olive oil, salt and pepper and place in the oven next to the crust to cook for 20 minutes
- When it’s time to remove the crust, lower the heat to 160°C and leave the vegetables to roast for a further 5 minutes
- In a food processor or blender add the drained silken tofu, nutritional yeast, hummus and salt and pepper and blend – set aside
- Remove the vegetables from the oven and lay onto the cooled quiche crust
- Pour over the combined tofu mixture and spread evenly
- Turn the heat of the oven up to 190°C and bake for 30 minutes or until the top of the quiche filling appears a golden brown – if the quiche crust looks like its starting to burn lightly cover the edges with tin foil
- Take out of the oven and leave to cool or serve warm – my leftovers kept for two days in the fridge and it can always be reheated in the microwave!
Tried this recipe? Let me know how it turned out.