Okay, so firstly I’d like to apologise for the quality of this photo. This is actually an old photo of the quiche from over a year ago when I first made it. By the time I made the quiche the other day it was quite dark outside, so the photos looked worse than this one. Sad times. Luckily I still had this one on my computer so I could re use it again. I have to stop looking at it now, it’s making me cringe.
So despite the photos not turning out as well as I planned of the finished product, it actually tasted really nice. This dish is super creamy, rich and filling. You will definitely fill up on one slice! This recipe is adapted from Oh She Glows, I have added a few extra ingredients here and there and thrown in some caramelised fennel, which I think gives it a really nice kick.
When you hear the word quiche, you don’t usually associate it with a vegan dish right? Normally, quiches are made from eggs, and a lot of them. Eggs give the quiche their depth, body, flavour and texture. There are also usually bacon bits in it as well, making the dish extremely high in saturated fat and cholesterol which is terrible for us.
Well, I have made a healthy, vegan, gluten free delicious creamy quiche. No cholesterol or saturated fat, high in protein and most importantly, cruelty free. But what have I used in placement for the eggs? The answer, tofu! Tofu acts as a great binding agent and also gives it a wonderful smooth and creamy texture. It holds it shape very well and doesn’t crumble at all. You may be thinking, ew tofu, how bland and boring, but trust me, don’t judge until you try it!
You know what the best thing about this dish is? The pastry. Not only is it gluten free, it’s also a healthy pastry. It has a beautiful, rich, nutty, sweet flavour, thats almost biscuit like. I have used a combination of almonds and oats to achieve the desired texture and flavour. Bear in mind, this is something I only consume on occasion, I prefer to stick to a low fat diet and eat more carbohydrates instead, as that is what works best for me. But on the once off, I don’t have a problem with eating a little bit of extra fat here and there.
- 1 cup Gluten Free Rolled Oats
- 1 Cup Almond Meal (Or whole almonds, to blend)
- 1 Tbs Flax Meal + 5 Tbs Water (Mixed Together)
- 1 Tsp Dried Parsley
- 1 Tsp Dried Oregano
- ½ Tsp Salt
- 1 Tbsp coconut oil
- 1-2.5 Tbsp water (as needed)
- 400g (1 packets) Firm tofu
- 1 Onion
- 3 large garlic cloves, minced
- ½ Fennel, shredded
- 1 Tbs Maple Syrup
- ½ Tbs Vinegar
- 3 Cups Sliced Button Mushrooms
- ½ cup fresh chives
- ½ cup fresh basil leaves
- ⅓ cup Oil Free Sun-Dried Tomatoes
- 1 cup baby spinach
- 2 tbsp nutritional yeast
- 1 teaspoon dried oregano
- Sea salt, to taste
- Black pepper, to taste
- Combine oats, almonds, flax mixture, herbs and coconut oil into a food processor and process until completely combined and smooth.
- Remove mixture from food processor and press onto a fluted tart pan, make sure it is smooth and even all the way round. Use your thumb to press into each indent on the side of the pan. Poke holes in the crust and bake for 10-15 minutes on 165ºC.
- For the filling, chop the onion and fennel into small, very thin shreds. Place in a frypan along with the maple syrup and vinegar. cook until extremely wilted and very soft. Place in a separate bowl.
- Place mushrooms, chives, parsley, basil, sun dried tomatoes, garlic and oregano into the frying pan and cook. Remove from heat, add baby spinach, onion and fennel mixture, nutritional yeast, salt and pepper.
- In the food processor, blend the tofu until it is smooth, thick and creamy. Add either water or almond milk if needed.
- Scoop the blended tofu into the frypan with the mushroom mixture and combine everything together. Adjust seasoning if needed.
- Place mixture inside the crust and smooth to make the top flat. Bake in the oven on 180ºC for about 35 minutes, or until cooked. When its done, the base should be completely brown and crunchy, the filling should be very springy and firm.
- Allow to cook for at least 20 minutes before serving. Cut a slice and enjoy! This quiche also tastes fantastic cold.