Vegan Tomato Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 330 g whole wheat flour
- 150 g mararine, vean
- 80 ml water
- 0.5 teaspoon ½ sea salt
For the filling:
- 400 g silken tofu
- 400 g cherry tomato (s)
- 2 tablespoon olive oil
- 2 tablespoon cornstarch
- 1 teaspoon sea salt
- 1 teaspoon turmeric
- 1 pinch (s) nutmeg, freshly grated
- some pepper, freshly ground
- 1 teaspoon thyme, fresh
- 1 teaspoon oregano, fresh
- 1 tablespoon chives, fresh
- 3 tablespoon basil, fresh
Print Recipe
Pin Recipe Instructions
- For the quiche dough, process all the dough ingredients into a smooth dough and cover for 30 minutes in the refrigerator.
- For the filling, wash the tomatoes, dry them well, cut in half and set aside. Puree the silken tofu with the oil, the cornstarch, the salt and the spices to a creamy mass. Wash the fresh herbs, shake dry, chop finely and stir into the filling.
- Roll out the dough on a large piece of baking paper to the size of a quiche tin + rim and slide it into the quiche tin with the baking paper. Press the dough against the mold and also press the edge firmly. Pre-bake at 200 ° C top / bottom heat for 10 minutes. Then distribute the filling on the dough and cover the filling with the halved tomatoes with the skin side down (so the water in the tomatoes does not soften the quiche).
- Bake the quiche at 200 ° C for another 20 minutes and then reduce the temperature to 175 ° C and finish baking the quiche for another 15 minutes.
- Let the quiche rest for 10 minutes before cutting and then serve. A small, colorful salad goes well with it.
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