Prep time: 30 minutes
Cook time: 40 minutes
Makes 4 individual flans
Ingredients
Pastry
- 8 oz (240g) plain flour
- pinch of salt
- 4 oz (120g) vegan margarine
- 2-3 tablespoons cold water
- 1/2 Tsp Turmeric
Preparation method (pastry)
- Place the dry ingredients into the processor.
- Add the margarine when the processor is on a low speed, in small pieces.
- Keep the processor on medium and add the water. Increase the processor gradually until all the ingredients combine.
- Stop when the pastry forms a ball.
- Knead lightly to form a ball. Cover in clingfilm and refrigerated until needed.
Filling
- 12.3 oz/390g extra firm silken tofu, patted dry
- 2 Tbsp nutritional yeast
- 3 Tbsp hummus
- Sea salt and black pepper (to taste)
- 250g Halved Chestnut mushrooms
- 1 Sweet pointed pepper
- 60g chopped broccoli
Instructions
- Preheat oven to 180C(fan).
- Prep veggies and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the oven for approx. 10 mins.
- Line the flan tin with the pastry
- blind bake for ~10 minutes.
- Remove the tin foil and baking beans, then bake for a further 5 mins.
- To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus.
- Place the veggies in mixing bowl and top with the tofu mixture. Toss to coat.
- Spoon in the filling.
- Bake quiche at 180C degrees for a total of 40-45 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.