Roasted Tomato and Spinach Quiche
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Perfect for picnics, this vegan quiche is an ideal summer lunch, packed with spinach and gently roasted tomatoes.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Total Time: 1 hour 30 mins
- Yield: 6-8 1x
Ingredients
Units
Scale
- 1 vegan shortcrust pie pastry (13 oz/375 g), room temperatur
- 21 ounces (600 g) fresh tomatoes
- 5 Tbsp tomato chutney
- 9 ounces (250 g) baby spinach
- 2 tsp fine sea salt
- 1/2 tsp ground black pepper
- 21 ounces (600 g) silken tofu
- 1 Tbsp vegetable oil, plus some for drizzling
- 4 1/2 Tbsp tapioca starch
- 4 Tbsp nutritional yeast
- 1/3 cup (75 ml) soy milk
- 2 Tbsp white miso paste
Instructions
- Preheat the oven to 325ºF (160ºC with convection fan). Unroll the pastry onto a lightly floured surface. Dust the top with a little flour and roll the sheet of pastry with a rolling pin until it’s about 14 inches (35cm) in diameter.
- Drape the rolled out pastry over the rolling pin and lay over a 10-12 inch (25-30 cm) tart tin. Carefully arrange the pastry so it sits flat in the bottom of the tin.Trim off the excess pastry leaving a roughly 1 inch (3 cm) overhang, then use the excess to gently push the pastry into the corners of the tart tin.
- Place the pastry lined tin in the freezer for 30 minutes.
- While the pastry freezes, slice each tomato into eight segments and arrange them in a single layer on a baking tray. Roast until the tomatoes have shrunk slightly but not browned or caramelised much, about 20 minutes. Remove from the oven, and allow to cool on the counter. Raise the oven temperature to 400ºF/200ºC (with fan) and place either a pizza stone or metal baking tray in the oven to preheat.
- Remove the pastry from the freezer and prick the base with a fork. Carefully line the inside of the pastry with tin foil, pushing the foil against the sides of the pastry to make sure it doesn’t slide down while baking. Fill the foil with baking beads and place in the oven to bake for 10 minutes. Remove from the oven and carefully remove the foil and beads. Return to the oven for a further 10 minutes, then remove and allow to cool. Lower the oven temperature to 350ºF/175ºC (with fan).
- Once the tart shell has cooled slightly, spread the tomato chutney over the bottom. Place the baby spinach in a large frying pan and place over low heat. Cover with a lid and leave to wilt for around 1-2 minutes. Remove the wilted spinach from the pan and allow to cool on a chopping board for a few minutes. Transfer the wilted spinach to a nutmilk bag or a piece of cheesecloth/muslin and squeeze out any excess moisture. Roughly chop the drained spinach and place in a medium bowl along with the salt and pepper.
- Drain the tofu and place it in a high-speed blender. Add the remaining ingredients, then blend until everything is smooth. Spoon the mixture into the bowl with the spinach. Stir together well, then pour into the tart case over the tomato chutney. Top with the tomato segments, pushing them into the filling mixture slightly. Finish with a little extra black pepper, flaky sea salt and a drizzle of vegetable oil. Place in the oven and bake until gently browned but still slightly jiggly in the middle, 35-40 minutes.
- Remove and allow to cool for 20 minutes or until just warm. Slice and serve.
Find it online: https://wickedkitchen.com/the-best-vegan-quiche/