Basic Vegan Quiche With Soy Cheese Food

SIMPLE VEGAN CRUSTLESS QUICHE WITH PEPPERS

Steps:

• Add tofu, soy milk, baking soda, flour and psyllium husks in your food processor. Blend until smooth.
• Place the composition into a large bowl. Add all the rest of ingredients, except bell peppers.
• Grease a 30x30cm tart pan with some oil.
• Add the composition in the pan. Spread it evenly.
• Add sliced bell peppers on top.
• Bake in oven at 375F (180C) for about 50 minutes.

ANY FLAVOR EASY QUICHE

Steps:

• Heat oven to 450 degrees.
• Line pricked pastry shell with foil and bake 5 minutes.
• Remove foil and bake 5 additional minutes.
• Remove from oven and reduce temperature to 325 degrees.
• In a bowl, stir together eggs, milk, onion, salt, pepper, and nutmeg.
• Add vegetables or meat and stir.
• Toss shredded cheese with flour and add to egg mixture, stirring well.
• Pour into pastry shell and bake for 35 to 40 minutes.
• You might want to add foil around the edges to prevent over browning.

VEGAN QUICHE

Steps:

• Preheat the oven to 375°F. Heat oil in a large skillet over medium heat.
• Add onions, chopped bell peppers, mushrooms and 1/4 teaspoon of the salt, and cook until mushrooms have released their juices, about 10 minutes.
• Add spinach and garlic and cook until the spinach is wilted, about 3 minutes longer. Set aside.
• Mash tofu and place it in the bowl of a food processor along with soy milk and tahini.
• Purée until smooth.
• Add remaining 1/4 teaspoon salt, black pepper, curry powder, onion powder and garlic powder, and add tamari to taste.
• Add tofu mixture to sautéed vegetables, stirring to combine well.
• Adjust seasonings to taste and spoon into pie shell.
• Arrange bell pepper slices decoratively on top and bake until pastry and the top of the pie are golden brown, about 50 minutes.
• Let quiche cool several minutes before slicing.

VEGAN SPINACH & CHERRY TOMATO QUICHE

Steps:

• Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
• Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
• Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
• Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.

SIMPLE TOFU QUICHE

Steps:

• CRUST: Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.
• Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
• Bake for 25-30 minutes or until golden brown all over. Set aside. When you take out the crust, lower oven heat to 400 degrees F (209 C).
• VEGETABLES: Prep veggies and garlic and add to a baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C).
• FILLING: To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, salt and pepper. Run the food processor on high until the filling is silky smooth. Set aside.
• Remove veggies from oven, add to a mixing bowl, and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
• Bake quiche at 375 degrees F (190 C) for a total of 30-40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
• Let cool briefly, and then serve with fresh herbs or green onion.
• Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350-degree F (176 C) oven.

BASIC VEGAN QUICHE WITH SOY CHEESE

Steps:

• Preheat the oven to 400 degrees. Cook the onion, mushrooms and garlic in oil until soft, about 3 to minutes.
• Press the pastry into a quiche dish and bake for 5 minutes.
• In a blender or food processor, process the tofu, soy milk and salt and pepper until smooth.
• Mix together the tofu and veggies and add the vegan cheese. Gently pour into baked pastry.
• Layer the sliced tomatoes across the top of the quiche.
• Bake for 50 minutes to an hour, or until done.