Vegan Leek and Asparagus Quiche

VEGAN RECIPE with Rachel Jamison

Rachel recipe picRachel of Nutri Balance Swansea is a nutritionist with over 10 years’ experience. Rachel also runs a vegan cookery school called Cool Beans, from her home in Sketty. With warmer days ahead, Rachel’s recipe for June is a vegan quiche, perfect for a summery lunch or buffet.

INGREDIENTS

Base

3 medium-large potatoes (3 cups grated)

2 tbsp melted vegan butter (or use olive oil)

1/4 tsp sea salt and pepper

Filling

349 g extra firm silken tofu, patted dry

2 tbsp nutritional yeast ( available from Health & Herbs, Picton Arcade, Swansea)

3 tbsp hummus

Sea salt and black pepper (to taste)

3 garlic cloves, chopped

2 leeks, thinly sliced and thoroughly cleaned and dried (or 1 medium onion, diced)

3/4 cup cherry tomatoes, halved

1 cup chopped broccoli

3 Asparagus

Method

Preheat oven to 450 degrees and lightly spray a 9.5 inch pie dish with non-stick spray.

Grate the potatoes and measure out 3 cups. Transfer to a clean teatowel and squeeze out excess moisture. Add to the pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use your fingers to press into the dish and up the sides to form an even layer.

Bake for 22-27 minutes or until golden brown all over. Set aside.

While the base is baking, put the veggies and garlic into a wok. Toss with 2 tbsp of olive oil and a pinch each of salt and pepper. Toss to coat.

Stir fry in the wok until browned but still crunchy.

To prepare tofu filling, put the drained tofu into a food processor with the nutritional yeast, hummus, and a heaped 1/4 tsp each sea salt and black pepper and mix to combine. Set aside.

Place the veggies and garlic into a mixing bowl and top with the tofu mixture. Toss to coat, then fill the baked crust and spread into an even layer, lay asparagus on top.

Bake quiche at 375 degrees for a total of 30–40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely cover with foil.

Let cool briefly and then serve with a fresh green salad.

Leftovers can be stored, loosely covered in the fridge for up to two days. Reheat in a 350 degree oven.

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