Mediterranean Quiche

You Will Need:

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
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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!

Directions:

for the pastryfor the filling

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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Animals AustraliaThis and other recipes can be found at: WhyVeg.com/recipes
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