This vegan quiche is very tasty and creamy. In this case I have used tofu, zucchini and leek for the filling, but you can experiment with a multitude of variants. I like to include tofu in the recipe, since that way we add a good portion of protein to the dish. A good alternative to zucchini could be aubergine, for example, which would surely be great.

Ingredients
For the dough:
  • 100 gr. of margarine
  • 200 gr. of flour
  • 30-40 gr. of water
  • ½ cc of salt
For the filling:
  • 200 gr. of tofu
  • 250 ml. soy cream for cooking
  • 1 large zucchini
  • 1 large leek
  • Salt
  • White pepper
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Preparation
  1. First things first… in a bowl, mix the flour, the margarine cut into pieces and the salt. The way to mix is as follows: we will take flour and pieces of margarine with both hands, just as if we were taking water to drink, and we will rub our palms gently, as if we wanted to clean our hands. We will repeat this process until a grit is formed. At this point, we will start adding water, very little by little. Water absorption varies between flours, so you may need more or less water. We will add just enough water to be able to form a dough that does not break.
  2. Next, we shape the dough into a ball: we place it between two parchment papers Bake and flatten it with a rolling pin, giving it a circular shape and until it is about 3 mm thick. We keep it in the fridge, between the baking paper, while we prepare the filling.
  3. Clean and cut the leek and fry it with a little oil. Peel the zucchini, grate it and add it to the leek. While the vegetables are frying, blend the tofu with the cream. When the zucchini is well done, turn off the heat and add our mixture of tofu and cream. Stir and add salt and white pepper to taste.
  4. First bake the dough without filling for about 30 minutes, with the oven preheated to 180º. Grease the quiche mold and line the inside with the dough (don’t throw away the baking paper yet!). Don’t worry if your dough isn’t a perfect circular shape; Cut the dough where it is left over and cover the mold with it where it has been left uncovered. Before putting the dough in the oven, prick the base in several places with a fork. And so that the dough keeps the shape of the mold, cover it with one of the baking papers that you had already used and fill with dried chickpeas or with some ceramic balls for baking.
  5. When the dough is golden brown, remove it from the oven, remove the weight and fill it. Heat the oven to 200º and introduce the quiche. We will bake for about 20 minutes, until the dough is well browned… and enjoy!
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