Blue Cheese and Broccoli Quiche

Servings: Serves: 8

Nutritional Information:

Per 100g

Calories 238, Fat 12g, Saturates 3.1g, Carbohydrates 21g, Sugars 1.1g, Protein 10g, Salt 0.75g


For the Pastry:

For the Filling:

You will also need:

A 25cm quiche tin
Ceramic baking beans or dried chickpeas/lentils/beans
A 35cm circle greaseproof paper



To make the pastry, place the flour and salt into a large bowl and add the butter pieces. Using your fingertips, lightly rub the butter into the flour, working quickly, until everything is incorporated and your mixture resembles fine breadcrumbs. Drizzle over the water and mix with a knife until a dough begins to form. Bring everything together into a ball using your hands and wrap in clingfilm. Chill the dough in the fridge for 30 minutes. The pastry can also be frozen at this stage for use later.


While the dough is resting, make your filling by placing the tofu, mustard, nutritional yeast and gram flour in a blender with some seasoning. Process until very smooth. Melt the butter in a frying pan and add the onion. Sauté until the onion is soft and translucent and set aside to cool slightly.


Preheat the oven to 170°C (Gas Mark 3, 340°F). On a well floured, flat surface or board roll out the pastry to a large circle, approx. 35cm in diameter.


Use the rolling pin to help you lift the pastry up and onto the quiche tin. Gently and carefully press the pastry into the tin, making sure that it has no air trapped underneath.


Trim the edges of the pastry to fit the tin using a sharp knife and prick the base all over to prevent it rising up in the oven.


Place the greaseproof paper on top of the pastry and pour over the dried beans or peas.


Transfer the tin to the oven and bake for 20 minutes. Remove from the oven once cooked, discard the paper and beans and leave the oven on.


Mix the cooked onion and blue cheese cubes into the silken tofu mixture and pour into the pastry case, spreading out evenly. Sprinkle with the parsley and arrange the broccoli spears on the top, pushing them into the filling so that they are partially submerged but still visible.


Transfer the quiche to the oven and cook for 30-40 minutes, or until just cooked in the centre. Leave to cool for 5 minutes. Serve hot, warm or cold with some steamed new potatoes and a crisp salad. This also makes a fantastic addition to any buffet or party table.


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