Vegan vegetable quiche

Ingredients for 1 servings:

• 2 packs of 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 stalk(s) leek, white part only, sliced
• 1 large onion(s), red
• 3 garlic cloves
• 1 shot of white wine
• 1 tbsp breadcrumbs
• 1 tbsp nutritional yeast
• 300 g cherry tomatoes
• nutmeg
• Salt
• pepper
• 1 tsp turmeric
• tbsp paprika powder, sweet
• 1 tbsp chives, cut into rolls, fresh or frozen
• 1 tbsp parsley, chopped, fresh or frozen
• 1 handful of breadcrumbs

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

Serves 8 pieces; beware, addictive!

Finely dice all the vegetables. First, fry the onions in hot oil until translucent. Because of the different cooking times, add the carrots, then the zucchini, and then the leek one at a time. Add 2 chopped garlic cloves to the vegetables. Briefly fry everything until hot, then deglaze with a generous splash of white wine and simmer until the wine has evaporated, but the vegetables must not become too soft! Season the vegetables generously with vegetable stock, salt, pepper, and nutmeg and set aside. At the same time, remove the dough from the packages, remove the foil, and stack them on top of each other (I recommend stacking two doughs on top of each other, as the finished doughs are usually quite thin). Pour the dough into a round baking pan/tart dish and pull up one edge. Prick the dough several times with a fork and pre-bake the dough base at 200°C for 10 minutes. Then set the base aside and let it cool slightly. Tip: First, lay out the base, then cut 4 cm wide strips of dough and press them into the tin to form the edge. Line the base with baking paper and fill it with dried peas or beans before baking to prevent the dough from puffing up during baking. The peas/beans can be reused later. Now puree the silken tofu with a hand blender. Then add the cream, 1 chopped garlic clove, and nutritional yeast and blend again vigorously to fluff up the mixture a bit. Season again with paprika, nutmeg, turmeric, salt and pepper, chives, and parsley. Reserve a small amount of the chives and parsley to sprinkle over the quiche before baking. Add the entire silken tofu and cream mixture to the vegetables and mix everything well. Halve the cherry tomatoes and toss them with 1 tablespoon of oil. The oil helps prevent the tomatoes from turning black or drying out during baking. Sprinkle the pre-baked base with breadcrumbs to prevent it from becoming too wet. Now pour the vegetable mixture onto the base. Arrange the cherry tomatoes, skin-side down, on top of the quiche. At the end, you can add the reserved herbs to the quiche. Bake the quiche at 200°C fan-assisted oven for about 40 minutes. Tip: For the first 20 minutes, you can cover the quiche with aluminum foil (don’t cover it tightly, just place it loosely over the top) so the edges don’t brown as quickly. The quiche is ready when the topping has set; it shouldn’t wobble. Let the quiche cool completely or enjoy it warm.