Real men don’t eat quiche. Real men eat vegan quiche, then do the washing up followed by giving their partners a back massage.
This is a superior quiche to this one.
A lot of the heavy lifting steps in this recipe can be done ahead of time, indeed the pastry needs to be made ahead of time and refrigerated for while. The cauliflower can also be roasted a day or two ahead if you happen to using the oven already.
- 1 batch Shortcrust pastry
- 1 batch Scrambled breakfast tofu
- 300 g cauliflower, chopped into small florets
- Handful of green beans, finely diced
- 1 medium onion, finely sliced
- 1 tomato, sliced fairly thinly
- 1 cup chickpea flour
- 1.5 cups water
- 2 tabs of light miso
- handful of your favourite olives (de-stoned if necessary) and sliced
- 2 or 3 (semi) sundried tomatoes, chopped
- Olive oil
Dissolve the miso into the water. In a small bowl, whisk together the flour, miso water, 2 tbsp of the oil. Cover and let it sit for a few hours or overnight. There’s no need to refrigerate it – in fact…just don’t. The keen eyed will note that this step is based on a Soccatta mix.
Soccatta mix is ready…Preheat the oven to 200 degrees Celsius.
Roast the cauliflower. Place in a bowl with a splash of olive oil and coat well. Place on a baking tray and bake in the oven for 15-20 minutes until softened and slightly charred. Put to one side.
Whilst roasting, add a teaspoon of oil to a pan and fry the onions for about 3 minutes until they start to caramelise. Meanwhile, put a small saucepan of water on to boil.
Once the water is at a rolling boil add the chopped beans and blanche quickly. Drain and cool them with cold, running water. We want them still slightly crunchy.
Line an oiled quiche dish with pastry, prick the bottom and bake blind for 15 minutes. Remove from the oven and prepare the filling.
In a large bowl (or use one of the saucepans if big enough) combine the cauliflower, beans, olives, sundried tomatoes, onions, and scrambled tofu. Toss until fairly evenly mixed.
Add everything from that bowl into the pastry shell and gently smooth down until fairly even. Pour the the flour
mix over as evenly as possible. Top with the sliced tomatoes.
Bake for 20 minutes. Remove from oven, brush with a little olive oil, place in the oven for a further 5 minutes.
Allow to cool before serving.
Kitchen Note: If you don’t have one of those quiche dishes where the sides can be removed separately from the bottom despair not. The shortcrust pastry has a tendency to shrink slightly so will almost always smoothly pull back from the edges during cooking. Lightly oil the quiche dish if in doubt.