Cherry Tomato and Spinach Quiche

Servings: Makes: 8 slices

Nutritional Information:

Per serving (115g)
Calories 235, Fat 13g, Saturates 2.3g, Carbohydrate 22g, Sugars 0.8g, Fibre 3g, Protein 10g, Salt 0.83g


Ingredients

For the pastry

200g (7oz)
100g (3.5oz)
2 tbsp
Water

For the filling

You will also need

1
8-inch tart case

Method

1

Preheat the oven to 180°C/355°F/Gas 4. To make the pastry, add the plain flour and dairy-free butter to a food processor, and pulse until the mixture resembles breadcrumbs.

2

Transfer the mixture to a large bowl, add the water and bring together with your hands, being careful not to over-work it. Once the pastry is formed, wrap it in cling film and refrigerate for 20 minutes.

3

Remove the pastry from the fridge and roll it out to approximately ¼-inch thick. Line the tart case with the pastry, prick the bottom with a fork, and blind bake for 10 minutes at.

4

Whilst the pastry is baking, make the filling. Bring a pan of water to the boil and add the spinach to blanch it. Once the spinach has wilted, remove it from the pan and drain.

5

Add the tofu, soya milk, gram flour, nutritional yeast, herbes de Provence, kala namak, turmeric and soy sauce to a food processor and blend until smooth. Transfer the mixture to a bowl and stir in the spinach, before pouring into the tart case. Arrange the cherry tomatoes on top.

6

Finally, place the quiche back into the oven and bake for 20-25 minutes until the mixture has firmed up. Allow it cool before slicing.

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