Take a seat in this huge chair and let show you how to make this wonderful and amazing quiche!

This quiche is:

• Vegan
• Easy to make
• Dairy-free
• Perfect to make for a festive brunch or lunch 
• Make ahead recipe 
• Full of flavour 
• Savoury treat to share with friends and family 

For one 26 cm quiche:

Ingredients for the crust:

🥧 6 or 7 puff pastry squares or 1 big sheet.

Magical method:

I used vegan puff pastry. I greased my cast iron pan with a touch of vegan butter and layed the puff pastry over the pan. There should be overlapping pieces of pastry hanging over the sides. So when you pour the filling in you can lay over the pastry for a rustic look.

Ingredients for the filling:

🥧 400 grams of silken tofu 

🥧 4 tbsp good quality olive oil

🥧 1 tsp kala namak salt

🥧 4 cloves of garlic

🥧 2 tbsp dijon mustard

🥧 zest and juice of one lemon

🥧 2 tbsp nutritional yeast 

🥧 salt and pepper to taste 

🥧 4 tbsp chickpea flour 

🥧 2 tsp dried thyme or oregano

🥧 freshly grated nutmeg about 1/3

Magical method:

Put all the ingredients in a high speed blender and blend it up until smooth. Making a vegan filling is always nice because you can taste the raw batter. Taste if it needs more seasoning. Add salt an pepper or more mustard for a balanced out flavour profile. 

Additional flavours:

🥧 175 grams of vegan bacon (Vivera)

🥧 300 grams of wilted spinach 

🥧 2 cloves of garlic

🥧 salt and pepper 

Magical method part 2:

Fry off your veggie bacon until golden and crispy with a shot of olive oil and set aside. 

Then add your spinach to a large cauldron and fry until wilted. Add two cloves of garlic to the mix and season with salt and pepper. Make sure most of the water is squeezed out of the spinach before you add it to your quiche. To prevent a soggy quiche. You want a flaky and crispy crust.

Preheat the oven to 180 degrees. Take back your lined cast iron pan with puff pastry. First add your bacon and spinach. Scatter all around and then pour over your filling. Close the edges with the overlapping pastry. 

Brush the edges with oat cream and sprinkle over a handful of fennel seeds. 

Bake the quiche for 45 minutes to an hour. I played with tempratures a little. You want everything to cook through and the pastry crispy. Sometimes I set the oven on 160 for 15 minutes and then put it back on 180. Just keep an eye on the oven so the top does not burn.

I finished my quiche with four sliced figs, pistachio nuts and almonds. A small drizzle of maple syrup and dill.

Witchy tips:

⚡ you also can use a baking tin. Not everyone owns a cast iron pan but I love to bake in mine.

⚡ add a tbsp of vegan pesto the filling for richness. 

⚡ do not skip the brushing the pastry before it goes into the oven, it needs for extra brown colouring on the pastry