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Shamembert Tofu Quiche

Honestly Tasty

Shamembert Tofu Quiche
Prep Time: 25M
Cooking Time: 25M
Serves: 5

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Ingredients

For the pastry:
325g wholegrain spelt flour
½ tbsp nutritional yeast
1 tsp mustard (wholegrain)
100ml olive oil

For the filling:
400g silken tofu
3 tbsp nutritional yeast flakes
¼ tsp ground turmeric
½ tsp onion granules
3 garlic cloves, minced
2 tsp cornflour
125ml oat milk
3 tbsp chilli relish
½ Honestly Tasty Shamembert

Green salad, to serve

Whatever the occasion, you can’t go wrong with this vegan Shamembert tofu quiche from our friends at Honestly Tasty. No eggs are needed to make a deliciously light, fluffy quiche topped with an irresistible crust. Perfect for picnic prep and salads.

Method

Make the pastry. First, preheat the oven to 200c. In a large bowl, mix the flour, mustard and nutritional yeast with a generous pinch of salt. Add the olive oil and stir continuously until it is evenly dispersed throughout the flour mixture. To bring the pastry together, slowly stir in 6-8 tbsp water.

Bake the pastry. Take two sheets of baking paper and roll the pastry out between them. Use this to line a baking tart tin and chill for 20 minutes. Next, place the baking paper on top and add baking beans, rice or dried pulses. Bake for 15 minutes. Remove the paper and beans/rice/pulses and bake for a further 10 minutes (or until the pastry turns into a golden colour).

Prepare the filling. First, reduce the oven temperature to 160c. In a food processor, add the tofu, nutritional yeast, turmeric, pepper, garlic, onion granules, cornflour and 1 tsp salt. Blitz everything together for a few seconds, slowly adding the milk and blending until the mixture is smooth and thick. Add 1 tbsp chilli relish, adjust seasoning to taste and blend for a further few seconds.

Assemble the quiche. Using a spoon, add the filling into the pastry case and flatten the surface with the back of the spoon. Add small chunks of Shamembert, chilli relish and a few spinach leaves. Bake for 30 minutes (or until the quiche turns golden and just set in the middle). Leave to cool for a few minutes and add a few spinach leaves. Slice it up, serve with a salad and enjoy!

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