Mediterranean Quiche

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Mediterranean Quiche

Enjoy the flavours of the Mediterranean in this colourful quiche that's perfect for lazy summer picnics - or a hearty dinner in the depths of winter. Play around with the fillings to find a combination that suits your tastes - mix and match!

Ingredients

for the pastry
  • 2/3 cup plain flour
  • 1/2 cup self raising flour
  • 1/2 cup cornflour
  • 1/2 - 1 teaspoon salt
  • 1/2 - 2/3 cup coconut oil, solid (pop in the fridge for 15 minutes if you need to firm it up a bit)
  • 1 tablespoon dairy-free milk
for the filling
  • 2 medium potatoes, sliced to no thicker than 3 mm
  • a wedge of Kent pumpkin, sliced to no thicker than 3 mm
  • 1 leek, sliced to no thicker than 3 mm
  • 2 cups mushrooms, thinly sliced
  • 2 cups loosely packed baby spinach
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 3 garlic cloves, minced
  • 1 - 2 teaspoons veggie stock powder
  • 2 tablespoons dairy-free milk
  • 500 g silken tofu
  • 1/2 teaspoon turmeric
  • 1 teaspoon each garlic and onion powder
  • 2 tablespoons nutritional yeast (optional)
  • 1 tablespoon self raising flour
  • 1 tablespoon cornflour
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 - 1/2 cup roughly torn basil leaves
  • 1/2 cup sundried tomatoes
  • 1/2 cup roasted red capsicum strips in oil
  • 1/2 cup sliced kalamata olives
  • 1/4 cup pine nuts

Directions

    for the pastry
    • Preheat your oven to 200C. You'll also need a (roughly) 24 cm fluted-edge tart tin for this recipe - a non-stick one with a removable base is ideal. But, in a pinch, you can substitute a spring-form cake tin, you just won't be able to make a neat edge as easily. Now, let's make some pastry!
    • Sift together all the dry ingredients, then grate in the solid coconut oil. Rub with the tips of your fingers to create a texture that looks like rough breadcrumbs.
    • Add the cold milk, a teaspoon at a time, just enough for the mixture to hold together. If it's a bit crumbly, that's fine - you're just going to press it into the tin now anyway! Aim to get an even depth of pastry in the tin - taking it right up to the top. Pop into the fridge while you get on with the filling.
    for the filling
    • Firstly, steam or microwave your potato slices until they're just cooked, then set aside. Do the same with the pumpkin slices. While the potatoes and pumpkin are cooking, warm 1 tablespoon of the olive oil in a frypan over medium heat, then add the leeks and 1/2 teaspoon of salt. Cook, stirring occasionally, until the leeks have softened - about 5-7 minutes. Add the dried herbs, minced garlic, and 1 teaspoon of veggie stock power and stir to combine. Cook for an additional 30 seconds, add the milk to deglaze the pan, and remove from the heat. In the same pan, heat the remaining tablespoon of olive oil, and saute the sliced mushrooms over medium-high heat until softened and lightly browned around the edges. Lastly, steam or microwave your baby spinach leaves until just wilted. Set all your prepared veggies aside to cool slightly.
    • Now, pop your pastry-lined tin in the oven, and precook it for 7-10 minutes. (We don't usually fuss with baking beans or anything like that.) While that's baking, place the tofu, turmeric, garlic and onion powders, nutritional yeast, self-raising and cornflour, pepper, and the remaining milk and stock powder into a blender. Blitz for around 20 seconds, or until everything is well combined.
    • Remove the pastry from the oven, and begin layering - starting with the panko breadcrumbs (this will help keep your pastry base from going soggy!), then a few spoonfuls of the leeks. Add a thin layer of potatoes, then a few spoons of the tofu mix, scatter over the torn basil leaves. Add a thin layer of pumpkin, then a few spoons of the tofu mix. You get the idea. Keep layering with the cooked spinach, tofu, red capsicums, tofu, sundried tomatoes, mushroom, then - you guessed it - tofu. Keep layering until you run out (or reach the top of the tin) making sure you finish with a layer of the tofu mix. Sprinkle the top evenly with the pinenuts.
    • Put your assembled quiche back in the oven at 200C, and bake for around 30 - 40 minutes, or until the top feels set when pressed lightly with your fingers. Remember that it will set a little as it cools!

Variation

    The base tofu filling of this quiche is very adaptable, so feel free to vary the veggie fillings as you like. Don't like olives? Leave 'em out! Love corn? Whack it in! Strip it right back to a potato and leek quiche - or try a classic mushroom, onion and chive. Experiment, and have fun!

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