Method
- Pre heat the oven to 170 degrees
- Rub the soya marge into the flour until the mixture resembles fine bread crumbs
- Add a little water to the flour mix and blend to make a soft but firm dough
- Roll this out and line a greased flan dish, pricking the base to prevent bubbling
- Bake the pastry case for 20 minutes and then allow to cool
- Blend the tofu, bouillon, soya milk and 1/4 of the (raw) onion to a smooth batter and set aside
- Blend the tomato purée, half the (raw) onion, the sage and black pepper to a smooth paste
- Spread the tomato mixture evenly into the bottom of the pastry
- Arrange slices of the remaining 1/4 onion, mushrooms and broccoli onto the tomato base
- Pour the tofu mix evenly over the vegetables, ensuring they are well covered and it goes to the edges
- Sprinkle the (grated) cheese alternative over the quiche and finally arrange slices of red pepper on top, pressing these into the tofu
- Cook at 170 degrees for 25 minutes (or a little longer if not set)
- Allow to cool completely at room temperature and then refrigerate
Cooking Temperature: 170 degrees
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Cooking Time: 25 Minutes
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Serves: 12
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Keeps For: 3 days
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Tips and Comments
- See Not-Dairy for details of soya products and cheese alternatives
- Can also be adapted to make individual quiches which are handy for picnic lunches!