This "cheese" sauce is just great!!!
Tip: Yeast flakes are THE secret ingredient in vegan cuisine if you want to make things "cheesier" 🙂
The toppings turn the whole thing into a little work of art
Just make sure that the decorative ingredients survive the long baking time and don't burn. If they are very delicate, such as flowers, only add them to the quiche about 10-15 minutes before the end of the baking time. This will give them a little toasty brown colour, but they won't burn and will still taste good.
Baking time: approx. 50 min
Cooling time: approx. 2h
Ingredients for 1 quiche / springform tin (28cm)
For the dough:
- 125 g wholemeal rye flour
- 250 g spelt flour
- 200 g cold Alsan (vegan butter), cut into small pieces
- ½ tsp salt
- 4 tbsp water
For the filling:
- 1 onion, peeled and finely chopped
- 200 g smoked tofu, cut into small cubes
- 350 g brown mushrooms, cleaned and sliced
- 1 tbsp smoked paprika
- 1 courgette, washed and cut into half moons
- 1 handful of runner and or bush beans, washed and cut into bite-sized pieces
- 250 g spinach leaves, washed
- 2 beetroot, peeled and cut into small cubes
- fresh herbs (basil, thyme, rosemary, oregano)
- Salt, pepper, nutmeg
-> TipYou can also use other vegetables of your choice (e.g. broccoli, cauliflower, peas, carrots, pumpkin, etc.) that are in season and that you like. Just make sure that the quantities are roughly the same and that the consistencies of the vegetables harmonise.
For the sauce:
- 120 g cashew nuts
- 300 g natural tofu
- 300 ml water
- 3 tsp vegetable stock paste (or powder)
- 3 tbsp yeast flakes
- Juice of half a lemon
- Salt & pepper
For the decoration
- 150 g cocktail tomatoes
- Pumpkin seeds
Preparation
The ingredients for the Dough into a bowl and knead quickly with your hands to form a smooth shortcrust pastry. Chill the dough for approx. 30 mins.
Brush a quiche tin well with a little butter so that the quiche comes out of the tin easily after baking.
For the Filling Heat a large pan, add a little frying oil and fry the onions, smoked tofu and mushrooms well. Season with the smoked paprika and set aside in a large bowl.
For the Sauce Mix all the ingredients in a blender to a smooth cream.
The Oven Preheat to 200°C fan oven.
The Dough Remove from the fridge and spread out about ¾ of the dough on the base of the quiche tin. Spread the rest of the dough around the edge of the tin. I do this by first cutting the dough into quarters, rolling the individual pieces a little and placing them on 4 sides of the tin. Then I take each roll, divide it again and roll it out a little thinner and place it back in the tin. It looks something like this:
Now blind-bake the base for approx. 10 mins - i.e. bake without the contents.
Then remove from the oven, spread the prepared vegetable mixture over the pastry, top with the sauce and decorate with the cocktail tomatoes and pumpkin seeds.
Bake for approx. 40 min at 200°C.
Shortly before the end of the baking time, oregano flowers can be sprinkled on top for decoration and baked briefly.
Allow the quiche to cool thoroughly and then serve. If it is still too warm, it is more likely to fall apart.
The quiche actually tastes best the next day, as it has the right firmness and the flavour has had time to develop 🙂
It goes well with a fresh salad.
Enjoy the flavour!
Your Katinka