Vegan tomato quiche
Ingredients
Dough:
- 250 gr spelt flour
- 120 gr butter vegan
- 1/2 tsp salt
- 60 ml water cold
- 2 Tbsp sesame seeds
Filling:
- 300-350 gr 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 silken tofu drained
- 20 gr Olive oil
- 1 Tbsp starch
- 2 Tbsp yeast flakes
- ½ - 1 tsp salt
- Pepper
- Nutmeg
- 2 Tbsp breadcrumbs
Instructions
Dough:
- Knead all ingredients well and place in fridge for 30 minutes
Filling:
- Put all ingredients, except the fresh herbs, in a mixer and mix well until it becomes smooth
- Chop the fresh herbs well and add to the glaze
- Wash cocktail tomatoes and cut in half
- Put the dough into a greased quiche pan, pierce with a fork and sprinkle 2 Tbsp breadcrumbs on it
- Place the raw tomatoes on it and pour the glaze all over them
- Bake at 180°C (356°F) for 40-50 minutes
Nutrition
Serving: 4g