Vegan tomato quiche

Prep 30 min·Cook 50 min·Total 80 min·1 quiche (Ø 28 cm / 11 in.), about 6 slices·VEGAN·410 kcal

Ingredients

Dough:

250 gr (9 oz.) spelt flour
120 gr (4 oz.) butter (vegan)
1/2 tsp salt
60 ml (1/4 cup) water (cold)
2 Tbsp sesame seeds

Filling:

300-350 gr (10.6-12.3 oz.) fresh cocktail tomatoes
1 garlic clove
Fresh herbs such as thyme (basil, oregano, rosemary)
2 Tbsp soy flour mixed with 5 Tbsp water
400 gr (14 oz.) silken tofu (drained)
20 gr (0.7 oz.) Olive oil
1 Tbsp starch
2 Tbsp yeast flakes
½ - 1 tsp salt
Pepper
Nutmeg
2 Tbsp breadcrumbs

Instructions

Dough:

1.Knead all ingredients well and place in fridge for 30 minutes

Filling:

1.Put all ingredients, except the fresh herbs, in a mixer and mix well until it becomes smooth
2.Chop the fresh herbs well and add to the glaze
3.Wash cocktail tomatoes and cut in half
4.Put the dough into a greased quiche pan, pierce with a fork and sprinkle 2 Tbsp breadcrumbs on it
5.Place the raw tomatoes on it and pour the glaze all over them
6.Bake at 180°C (356°F) for 40-50 minutes

Notes

Tip from my kitchen: you can knead the dough the day before and keep it chilled. To keep the quiche firm, let the halved tomatoes drain briefly so the filling doesn't pick up extra liquid. Leftover slices keep covered for 2–3 days in the fridge and taste almost better lukewarm or cold. The filling is a versatile base: it also works with courgette, leek or mushrooms and – without the herbs but with fruit – even as a sweet quiche.

Nutrition per serving: 410 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook