Ingredients
Pastry
filling
TO SERVE (optional)
Method
- First, make the pastry crust. Add the flour and salt to a food processor and pulse a few times to combine. Then, add the chilled butter and process until the mixture looks like wet sand. Next, add the water 1 tbsp at a time and process until the dough begins to come together. Transfer the dough onto your kitchen bench and form it into a disc. Wrap it in cling wrap and pop it in the fridge for at least 30 minutes.
- Meanwhile, prepare the vegetables for the filling. Heat the olive oil in a large frying pan over medium heat then add the onions to cook for about 5 minutes, or until soft and translucent. Add the baby spinach and allow it to wilt before removing the pan from the heat. Set aside to cool.
- Next, make the ‘egg’ filling. Add the silken tofu, cornflour, chickpea flour, nutritional yeast, baking powder, kala namak, garlic powder, and onion powder to a blender. Blend until smooth and then set aside.
- Preheat the oven to 180°C.
- Remove the dough from the fridge and roll it out evenly on a floured surface to fit a 24 cm pie or quiche tin. Gently lay the pastry into the tin and press it in firmly. Trim any excess dough and poke holes in the base with a fork. Next, line the pastry with some baking paper and fill the tin with baking weights or dried beans. Transfer to the oven and bake for 15 minutes.
- When ready, remove the pastry from the oven and then take out the baking paper and weights/beans. Return the pastry to the oven and bake for another 5 minutes, or until it no longer looks raw.
- Next, add half the spinach and onion mixture to the bottom of the pastry shell and then sprinkle with half the vegan feta, if using. Pour the ‘egg’ filling over the top and then add the remaining vegetables and feta on top of that. Transfer the quiche back to the oven and bake for 40–50 minutes.
- Remove from the oven when done and allow the quiche to sit for 30 minutes before serving. Top with sprouts, microgreens, and a squeeze of fresh lemon, if you like.
TIP: Nutritional yeast – or ‘nooch’ – is an inert form of yeast with a delicious cheesy flavour and the extra bonus of vitamin B12 fortification. Find it at your local supermarket, bulk food or health store.
