Fleur is a food blogger who presents sweet and savoury snacks and dishes on her Instagram channel that invite you to cook and bake. All vegan!
Ingredients for 30 cm quiche
Base
330 g light spelt flour
1 teaspoon salt
180 ml olive oil
120 ml cold water
Filling
400 g tofu
1 tablespoon cornstarch
3 tablespoons nutritional yeast
1/2 teaspoon yeast extract
1 leek
250 g cherry tomatoes
200 g mushrooms
100 g spinach
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil
2 tablespoons vegan milk
1/4 teaspoon tumeric powder
black pepper to taste
Preparation of the base
- Preheat the oven to 180°C.
- In a bowl, combine the spelt flour and salt. Add the cold water and olive oil and knead until you have dough. Oil a pie dish with vegan butter or oil and press the dough down.
Preparation of the filling
- Add the tofu, cornstarch, yeast extract, nutritional yeast, garlic powder, onion powder, turmeric powder, salt, pepper, olive oil and milk and blend until you have a smooth batter.
- Heat a pan up to medium heat, add oil and the mushrooms, leek, spinach and 1/2 of the cherry tomatoes. Sauté for around 5 minutes, or until the vegetables are soft. Fold them into the tofu mixture. Pour the quiche batter into the pie pan.
- Slice the other half of the cherry tomatoes in halves and place them on top.
- Bake in the oven for 40-45 minutes. Let it slightly cool down before serving.
Instagram: @nourishingfoods
