Vegan Quiche


200g (7oz)
700g (1.5 lb)
1 tbsp
Salt and pepper, to taste
75g (2.6 oz)
Bute Island Greek Style Sheese
Spring Onion



Preheat the oven to 180°C/350°F/Gas 4.


Prepare the vegetables by thinly slicing the leek, onion and garlic cloves.


Bring a large frying pan to medium heat, add the olive oil and lightly fry the leek, onion and garlic for a few minutes, until golden.


Add in small cubes of the vegan ham and fry until crispy.


Prepare the tofu by squeezing gently to remove any excess liquid, then break the tofu into small chunks and throw into the pan along with the other ingredients.


Stir the tofu so it combines with all the ingredients in the pan, sprinkle with turmeric along with salt and pepper and stir (the turmeric will turn the tofu yellow).


Cook for approximately 10 minutes on low heat to allow the flavours to combine together.


Grease a tart tin (we used a 23cm tin) with your oil of choice, and pour the mixture into it. Sprinkle pieces of the Bute Island Greek Style Sheese on top, along with some dried coriander and place in the oven and bake for 40 minutes.


Slice and serve.


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