Vegan Quiche

This recipe requires nutritional (not baker’s!) Yeast, which gives the dish a unique cheese flavor. The colder the water for the Swiss dough is, the better it will turn out. This amount of ingredients is based on a 22 cm diameter pan with low sides. Now I will explain in detail how to make a vegan quiche.

Servings: 8

Ingredients

Wheat flour – 250 grams
Tofu – 250 Grams
Nutritional Yeast – 2 Tbsp spoons
Olive Oil – 60 Grams
Salt – 10 grams (5 g – in the dough, 5 g – in a mixture of tofu and cashews)
Asparagus – 100 Grams
Potatoes – 150 Grams
Water – 160 grams (100 g – in a mixture of tofu and cashews, 60 g – in a dough)
Cashew – 60 Gram

Directions

First, prepare all the ingredients. Place a glass of water in the freezer within 30-40 minutes. If your blender is not powerful enough, be sure to soak the cashews in water for a couple of hours.
Cut the potatoes into small slices and put them in a double boiler for 10 minutes. Place the asparagus there 5 minutes before the end.
Grind the tofu, cashews, nutritional yeast, and salt in a blender. Gradually start pouring in water until you get the desired consistency. Less water may be required depending on the juiciness of the tofu.
As a result, you should get a homogeneous mixture. The consistency is like very thick sour cream.
Next, prepare the Swiss dough. Whisk very cold water, salt, and oil with a mixer. You should get a white emulsion.
Mix the emulsion with flour.
The Swiss dough must be kneaded well until smooth.
Roll out the dough to the size of the mold. Press the dough well against the sides of the mold.
Place 1/3 of the tofu and cashew mixture on top of the dough and top with the potato filling.
Top the potatoes with the remaining tofu and cashew mixture and top with the asparagus. Press it in a little so that it anchors better. Bake the quiche for 40 minutes at 180 degrees.

Bon Appetit!

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