vegan quiche

This recipe is very easy. Make short crust pastry using my previous blog with 8oz flour and 4oz marg etc. After refrigerating for half an hour or so roll out and line a greased 8/9 inch cake tin or pie dish, I use a quiche dish which you can buy and is the perfect size, and bake for about 10 minutes at gas mark 7 - 220c. The short crust pastry does not need grease proof paper and rice or any other weight to stop it rising, that method is used for puff pastry when you do not want it to rise but with short crust I just prick the base a few times with a fork

While it is baking fry a chopped onion and some broccoli florets cut into small 20cm pieces for a couple of minutes or until it is just starting to go brown then remove from the heat. Last time I made this I used a large leek instead of an onion and it was very tasty, I made this yesterday with sliced mushrooms, sliced red onions and tenderstem broccoli chopped, this also tasted great.

Place a large block of tofu into a blender ,the Cauldron brand in most supermarkets is fine, I used silken tofu yesterday and it was very good as it did not need any added milk and was very creamy. Add 4 tablespoons of yeast flakes and 4/6 cloves of garlic, half a teaspoon of turmeric and salt and pepper and a little soya milk if needed to make a creamy paste, about a quarter to half a cup or enough so it will pour but is still quite thick, blend until creamy. The pastry should have cooled off a bit so add the vegetables and spread to cover the base then pour the tofu mix over the top. Bake for about 10 / 15 minutes or until it is golden brown and the pastry is not burned, keep an eye on it

This is an infinitely variable recipe, you could try different vegetables like sweet corn or chopped capsicums or you could use a cashew nut cream instead of tofu. Also if you Google vegan quiche you will get lots of ideas but which ever way you go it is quick, easy and very tasty.