Monday, August 11, 2014

Summer veggie Quiche

Hi all:) This time I have an awesome veggie quiche recipe for you. Actually, this is not my creation..all the credit goes to my partner, who has surprised me with this wonderful dish after my weekend trip with the girls :D I know...he is a sweetheart :))
As usual, this this is an easy dish, however needs a bit of preparation and setting time for the dough. This dish serves 5-6 people. 
So let's see how to make it:

What will you need: 
For the crust:
- 350 gram spelt flour
- 150 gram of vegan margarine (not processed)
- 80 ml water
- 1/2 tsp salt 

For the filling:
- 250 grams smoked tofu
- 3 big onions
- 1 smaller yellow zucchini
- 1 small red bell pepper
- 1/2 of a medium cauliflower
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp turmeric
- pinch of nutmeg
- 1/2 tsp fresh black pepper
- 1 1/2 tbsp fresh rosemary, cut to small pieces
- 1 1/2 tbsp fresh chives, cut to small pieces
- 1 medium tomato for the top, sliced 

  1. Preheat oven to 200° to top and bottom heating. Lightly grease a quiche or pie pan.
  2. For the crust: mix all ingredients in a mixing bowl with your hands until there are no more chunks of margarine and everything sticks nicely together. You can add the water gradually, until the crust has a cookie-dough like consistency.
  3. Form a ball from the dough, cover with folie and place it to the fridge for 30 minutes. While waiting for the dough, you can start to make the filling (see steps 6 to 9).
  4. After 30 minutes take the dough out from the fridge and place it evenly over the base of the quiche pan (or pie dish). Starting from the center of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
  5. Bake the crust for for 10 minutes on 200°.
  6. To prepare the filling: wash and cut up all the veggies and the tofu.
  7. Place the tofu, onions, olive oil, salt, turmeric, nutmeg, black pepper and rosemary to the food processor and process until smooth and creamy. Mix in the chives and set aside.
  8. In a skillet, add olive oil and fry the bell pepper, zucchini and cauliflower over high heat for about 5 minutes.
  9. Remove from heat and stir in the tofu mix until well combined. Adjust seasoning to taste if desired. Pour mixture into baked crust and smooth out with until even. Place slices of tomato on top.
  10. Bake quiche in oven, uncovered, for another 20minutes on 200°. Lower the heat to 175° and bake for more 10 minutes.

Enjoyy ;))