Summary

Ingredients

• 2 packs shortcrust pastry, vegan, ready-made product
• 400 g silken tofu
• 250 ml soy cream (soy cream cuisine)
• 1 large carrot (s), finely diced
• 1 zucchini, finely diced
• 1 leek, only the white, sliced
• 1 large onion (s), red
• 3 clove (s) garlic
• 1 shot white wine
• 1 tablespoon breadcrumbs
• 1 tablespoon yeast flakes
• 300 g cherry tomato (s)
• nutmeg
• salt
• pepper
• 1 teaspoon turmeric
• Tbsp paprika powder, noble sweet
• 1 tablespoon chives, cut into rolls, fresh or frozen
• 1 tablespoon parsley, chopped, fresh or frozen
• 1 handful breadcrumbs

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Instructions

1. Finely dice all the vegetables. First fry the onions in hot oil until translucent. Because of the different cooking times, gradually add the carrots, then the zucchini, then the leek. Add 2 chopped garlic cloves to the vegetables. Fry everything briefly, then deglaze with a generous dash of white wine and simmer until the wine has boiled away, but the vegetables must not become too soft! Then season the vegetables with vegetable stock, salt, pepper and nutmeg and set aside.
2. At the same time, take the dough out of the pack, remove it from the foil and place it on top of one another (I recommend placing two doughs on top of each other, as the finished doughs are usually quite thin). Put the dough in a round baking pan / tart pan and pull up one edge. Prick the dough several times with a fork and prebake the dough base at 200 ° C for 10 minutes. Then set the base aside and let it cool down a bit.
3. Tip: first lay out the base, then cut 4 cm wide strips from the dough and press them into the form as an edge. Line the base of the dough with baking paper and fill it with dried peas or beans before baking, this prevents the dough from puffing up during baking. The peas / beans can then be used again.
4. Now puree the silken tofu with a hand blender. Then add the cream, 1 chopped garlic clove and yeast flakes and mix vigorously again, so that the mixture is also whipped a little. Season well again with paprika, nutmeg, turmeric, salt and pepper, chives and parsley. Save a small amount of the chives and parsley to sprinkle with the quiche before baking. Add the entire silken tofu cream mixture to the vegetables and mix everything well.
5. Halve the cherry tomatoes and mix with 1 tablespoon of oil. The oil helps prevent the tomatoes from turning black or drying out during baking.
6. Sprinkle the pre-baked base with breadcrumbs so that it doesn`t get too wet. Now fill the vegetable mixture on the bottom. Spread the cherry tomatoes on the quiche, skin side down. At the end you can add the herbs that you have set aside to the quiche.
7. Bake the quiche at 200 ° C for about 40 minutes.
8. Tip: You can cover the quiche with aluminum foil for the first 20 minutes (do not attach it firmly, just lay it loosely over it) so the edge does not turn brown so quickly.
9. The quiche is ready when the topping has set, nothing should wobble any more. Let the quiche cool down or enjoy it warm.