Vegan Zucchini Leek Tomato Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 point puff pastry
- 2 onions)
- 1 leek
- 1 zucchini
- 10 cherry tomato (s)
- 200 g silken tofu
- 300 ml soy cream (soy cream cuisine)
- 150 g cheese, vean
- 200 g smoked tofu
- 1 tablespoon mustard
- 1 splash lime juice
- some salt and pepper
- some oil
Print Recipe
Pin Recipe Instructions
- First cut the onions into rings and fry them, then dice the smoked tofu and add them, cut the leek into rings and also add to the pan. When the onions are translucent and everything is done a little through, add the silken tofu, soy cream and vegan cheese.
- Halve the zucchini lengthways, cut into slices and add to the mixture, season with salt, pepper, lime juice and mustard. Let everything simmer for about 10 minutes until the mixture is nice and creamy.
- Lay out the puff pastry in a greased form, spread the mixture on top and bake in the oven at 180 ° C for 20 minutes.
- Halve the cherry tomatoes, take the half-baked quiche out of the oven, spread the tomato halves on top, press in a little and bake the quiche for another 20 minutes. Half the baking time prevents the tomatoes from getting too dry.
- If the consistency is still too runny after the baking time, bake for another 5 - 10 minutes.
- The quiche is very rich and topped, that`s how I like it best. If you prefer a classic, thinly topped quiche, simply use half of the ingredients or, alternatively, two packets of puff pastry if you are really hungry.
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