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Today, I'm sharing with you this easy but incredible, filling, and packed with lots of protein vegan version of french Quiche.
It's so good, you can easily make it for your guests and they won't believe it's without dairy and you made it so effortless!
But even if you are not waiting for someone to come around, trust me, it's worth doing it even for your own, because you deserve it!
So, today let's take a closer look at Quiche :)
Etymology
The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage—"quiche Lorraine"—was recorded in 1925. The further etymology is uncertain but it may be related to the German Kuchen meaning "cake" or "tart".
History
Quiche is considered a French dish; however, using eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century. Recipes for eggs and cream baked in pastry containing meat, fish, and fruit are referred to Crustardes of flesh and Crustade in the 14th-century The Forme of Cury and in the 15th-century cookbooks, such as the Italian Libro de arte coquinaria. *source
And now it's time to jump straight to the recipe!
Prep: 15 min
Cook time: 1 hour
Level: easy, medium
Servings: 8 portions
Calories per serving: 290 kcal
Find the recipe & nutrition facts below :
For the crust (or use storebought short-bread crust)
1 1/2 cup flour (200 gr.)
1/2 cup vegan butter, margarine, or oil (90 gr.)
1/2 tsp salt
For the filling:
2 small onions (chopped)
3 cloves of garlic (chopped)
1/2 medium tomato (chopped)
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
600 gr. natural firm tofu
3/4 cup and 1 tbsp soy cream
1/4 cup nutritional yeast
1/2 tsp salt
For decorating:
10 cherry tomatoes (cut in halves)
Method:
Step 1: Preheat oven to 185 C. Whisk all ingredients for the crust and mix until you form a shortbread-like dough. (add a dash of water if your ingredients are not mixing into a dough (usually happens with butter, if in the room is not warm enough))
Step 2: In a 20 cm diameter tin (greased well) with hands and fingers form the dough on the bottom of your tin, then form the edges of your quice forming them with your fingers.
Step 3: Pre-bake crust for 12 minutes, take the crust out of the oven, and set aside.
Step 4: Meanwhile in a heated medium frying pan add in chopped onion and garlic, fry for around 5 minutes then add in chopped tomatoes, sprinkle sugar, salt, and black pepper, fry for another 10 minutes, stirring occasionally. Turn off the heat and set aside.
Step 5: In a food, processer add in the tofu, nutritional yeast, soy cream, and salt. Blend until well combined into a creamy texture.
Step 6: Into a food processor mix in the fried mixture.
Step 7: Spread evenly your tofu mixture into the pre-baked crust. Decorate your quice with tomato halves.
Step 8: Bake the quiche for 45 minutes.
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