Vegan Quiche

So this is a take on quiche which uses silken tofu to replace the egg. I add mushrooms, spinach and vegan bacon to mine as well. You can make your own pastry but I tend to use shop bought, ready rolled shortcrust to save time. Just check that it’s vegan. The quantities below made enough to fill my pie dish, which serves about three hungry people

Ingredients

• One pack ready rolled shortcrust pastry (375g)
• 250g mushrooms
• 300g silken tofu
• 2 tbsp nutritional yeast
• 1 tsp garlic granules
• A handful of spinach, fresh or frozen
• 175g vegan bacon
• Black pepper
• 50ml oat milk
• 2 tbsp vegan butter

Method

• Preheat the oven to 180 degrees
• Remove the pastry from the fridge and let this come to room temperature. Once it has, place it into a pie dish. Press it down so that it essentially forms a pastry case and parbake in the oven for about 10 minutes
• Slice the mushrooms and add these and the butter to a pan. Fry gently until slightly browned.
• Then add the spinach and the vegan bacon to the pan and fry for a further few minutes
• In the meantime, make the tofu mix by adding the tofu, garlic granules, nutritional yeast and pepper to a blender. Blend until smooth. Then add to the pan
• Add the oat milk to the pan and mix everything well to combine
• Then add the mixture to the parbaked pastry case and return to the oven for 20 minutes or so until the pastry has finished cooking.