Who doesn’t like a little bit of quiche? This recipe is easy and a staple in my house. It is light and yet filling, full of good nutrition (check info right after the method). You can mix different veggies, it is quit versatile, as long as the base doesn’t change. Give it a try, excellent option if you’re doing ‘veganuary’ 🙂
Time: 1h approx
Type: Main dish (or snack!)
Difficulty: 2 pans
Serves: about 4 portions
What you need:
For the pastry:
200g whole-wheat flour (or white)
4 tbsp olive oil
4 tbsp water
a sprinkle of salt
For the filling:
1 small onion chopped
300g firm tofu
1 broccoli head cut into small pieces
1 leek finely sliced
about 10 sun-dried tomatoes, chopped into small chunks
1 or 2 tsp oregano/ Italian herbs
salt and pepper to taste
Utensils:
knife, chopping board, mixing spoon
large frying pan
mixing bowl
round baking tray
food processor
rolling pin
Directions:
To make the pastry, put flour into the mixing bowl and pour water, olive oil and a sprinkle of salt (if using)- mix well with your hands until it forms a firm dough;
Dust flour onto a work surface and using a rolling pin, stretch the dough into a disc shape and place it on the baking tray- let it set for about 15 minutes in the fridge;
Meanwhile, prepare veggies and remove excess water from the tofu and place it in the food processor- blend until it turns soft (add a bit of water or plant milk if necessary)- set aside;
In a frying pan, place all the veggies, including sun-dried tomato and let it cook for a about 10 minutes, stirring from time to time;
*Note: I don’t usually put any olive oil here as the sun-dried tomatoes have some, but if you’re using oil-free ones you can put 1 our 2 tbsp of olive oil to fry the veggies or use a little water.
When cooked, add blended tofu, herbs, salt and pepper to taste, and mix well- let it cook for another 2 minutes;
Pour veggie mix into the pastry and bake for about 30 minutes until golden brown;
Serve hot or cold!
Plant Based Portuguese 