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A Travelling Cook: Egg free quiche

Egg free quiche

I've never liked eggs but I found myself with a fridge full of veg and a desire to make something different. Based on tofu cheeses I've made previously, I decided to make an eggless quiche.

Ingredients
Pastry
Tofu mix

                    

Instructions

               

To make the pastry:
  1. Place flour in a bowl 
  2. Add olive oil and rub in with fingers to make a crumbly mixture
  3. Add water gradually and stir
  4. Knead gently into a ball and place in fridge covered in gladwrap for 30 mins
  5. Pre heat oven to 180c
  6. Remove pastry from fridge
  7. Place on floured board and knead until springy
  8. Roll out to desired size and place in pie pans
  9. Prick inside of pies and place in oven for 10 minutes
  10. Remove and leave to cool

Quiche filling
  1. Fry onions, garlic and vegetables and until lightly browned
  2. Leave to cool
  3. Place tofu and seasonings in a blender and whizz until combined
  4. Leave for 10 mins
  5. Place veggies in pies
  6. Top with tofu mix and stir to combine
  7. Bake in oven for 30 mins
  8. Remove and cool for 10 mins to allow it to thicken
  9. Serve with salad and condiments such as  onion jam
                


Variations: different vegetables such as potato, sweet potato, pumpkin, zucchini, mushrooms, olive and sundried tomatoes would also work well. 

Labels: , , ,

A Travelling Cook: Egg free quiche

Sunday, April 6, 2014

Egg free quiche

I've never liked eggs but I found myself with a fridge full of veg and a desire to make something different. Based on tofu cheeses I've made previously, I decided to make an eggless quiche.

Ingredients
Pastry
  • 2 cups flour of choice
  • 1 cup water
  • 1/3 cup olive oil
Tofu mix

                    
  • 2 spring onions
  • 4 garlic cloves
  • 1/3 leek
  • 1 corn on the cob
  • Chunk of capsicum
  • Handful spinach and wombok
  • 1 tablespoon basil
  • 450g medium firm tofu
  • 1 cup milk of choice
  • 1 teaspoon cornflour
  • 1 veggie stock cube
  • 1 tablespoon soy sauce
  • 4 tablespoons nutritional yeast
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon mustard seeds

Instructions

               

To make the pastry:
  1. Place flour in a bowl 
  2. Add olive oil and rub in with fingers to make a crumbly mixture
  3. Add water gradually and stir
  4. Knead gently into a ball and place in fridge covered in gladwrap for 30 mins
  5. Pre heat oven to 180c
  6. Remove pastry from fridge
  7. Place on floured board and knead until springy
  8. Roll out to desired size and place in pie pans
  9. Prick inside of pies and place in oven for 10 minutes
  10. Remove and leave to cool

Quiche filling
  1. Fry onions, garlic and vegetables and until lightly browned
  2. Leave to cool
  3. Place tofu and seasonings in a blender and whizz until combined
  4. Leave for 10 mins
  5. Place veggies in pies
  6. Top with tofu mix and stir to combine
  7. Bake in oven for 30 mins
  8. Remove and cool for 10 mins to allow it to thicken
  9. Serve with salad and condiments such as  onion jam
                


Variations: different vegetables such as potato, sweet potato, pumpkin, zucchini, mushrooms, olive and sundried tomatoes would also work well. 

Labels: , , ,

2 Comments:

At April 6, 2014 at 1:16 PM , Blogger Johanna GGG said...

this looks like my sort of quiche - leave out the eggs and fill it with tofu and vegies - very delicious looking

 
At April 6, 2014 at 4:20 PM , OpenID veganopoulous said...

this looks great, I've been looking for a quiche filling recipe I can use in some vol au vent shells :)

 

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