A plant based take on the baked ‘eggy’ version – This protein packed filled pastry tart is a year around classic, perfect served chilled alongside a crisp salad or served warm with baked beans for a Autumnal tea time treat!

This Recipe Serves 8-10 People | Ready in 40 Minutes + chill time

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To make this recipe you will need:

730g of Tofoo – 1 large pack and 1 small pack (THIS is the brand for this recipe – You can use alternative ‘extra firm tofu’ but make sure that you press before use to remove any excess water)

1 Pack of Violife Greek White Cheeze

1 Pack of Ready Rolled Shortcrust Pastry

1 Small Courgette

1 Onion

1 Handful of Fresh Rocket

1 Teaspoon Sea Salt Flakes

1 Teaspoon Cracked Black Pepper

1 Teaspoon Chopped Garlic

1 Heaped Teaspoon Turmeric

1 Heaped Tablespoon Dijon Mustard

1 Cup of Nutritional Yeast

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How to do it:

First, Line a 20cm spring form cake tin with grease proof paper – I usually undo the base, pop a piece of grease proof, slightly larger than the size of the base, on top. Replace the sprung side section and you should have a snug, nicely lined base with a bit of a frilly over hang along the bottom outside edge of your tin. This helps when getting your baked quiche out neatly at the end.

Next, lay out the shortcrust pastry sheet and roughly cut into a square (using the shortest side as a guide for the dimensions – you should only be cutting about 5 cm from the rectangle) Carefully lay the pastry square into the line tin and gently press into the base, using your fingers to create about a 2″ crust up the sides (as pictured above) You will probably need to use a little of the ‘off-cut’ pastry to patch in any sparse areas. Ty to create an even edge all the way around before pricking the base with a fork, lining with the baking paper from the ready rolled pastry and filling with baking beans (or dry rice/lentils) to weigh down and help keep the shape during baking.

Bake at 180℃ for 12 minutes – After this time your pastry should be part cooked and should hold its shape when the baking beans and paper are removed.

While the pastry is baking, finely dice the onion and courgette – Pop into a pan with a splash of oil and a sprinkle of pepper. Stir fry on a high heat for 5-10 minutes to allow the veggies to just soften a little.

Meanwhile, start to prepare your quiche filling. Crumble your Tofoo into a blender along with the cheeze, mustard, turmeric, garlic, salt, pepper, rocket and nutritional yeast. Give the contents a REALLY good blitz until you get a fully combined thick mixture. When your chopped veggies are softened in the pan, add these (and any residual oil) into the blender. Blitz again to combine and slightly loosen the thick quiche filling… Try not to worry that your filling is really thick, remember that you are working with plant based ingredients and unlike the egg version of this recipe, things won’t ‘firm up’ much in the oven so it is essential that you don’t have a mixture that is too loose now.

Return to the hot oven and bake for a further 25 minutes. After this time, the pastry will be fully cooked through and the filling should have turned a vibrant golden yellow.

Allow to cool fully (at least for 2 hours) in the fridge before removing from the tin and slicing.

This quiche makes the perfect addition to a buffet table – but it also freezes well too. After baking and cooling, slice and freeze in airtight tubs. Then oven bake each slice as needed for about 15 minutes at 200℃ with a loose foil cover – Just check that food is piping hot in the centre before serving.