Ingredients
Units
Scale
- 250g flour
- 120g vegan butter substitute
- 40ml olive oil
- 70g applesauce
- 200g vegan tomato pesto (or another type of pesto)
- 400g silken tofu
- 20g cornflour or other neutral starch
- 2–3 cloves of garlic
- 1 kg carrots
- 1 kg potatoes
- 1 onion
- 150ml vegetable stock
- Salt & pepper to season
Instructions
- Mix the flour and salt in a large bowl. Add the cold, finely diced vegan butter and apple sauce and knead everything with your hands until you have a nice, smooth ball of dough.
- Place the vegan quiche shortcrust pastry in the fridge for 30 minutes to rest.
- Roll out the dough on a floured work surface to approx. 3-4 mm (0.15 inch) and place the rolled-out dough in a well-greased pie form. Shape the edges with your hands and push them up so that we have a high edge. Prick the base with a fork.
- Place the pie form with the pastry in the fridge for another 10 minutes.
- Preheat the oven to 200°C (400°F), take the pie form out of the fridge and pre-bake the pastry for 15 minutes for crispiness.
- Drain the silken tofu and cut it into quarters. Add it, together with 40g of the tomato pesto and the olive oil to your blender. Also, add cornstarch, pressed garlic, and salt and pepper. Blend until smooth and creamy.
- Peel and dice the onion, and peel and cut the carrot into slices. Sauté the onion before adding the carrot. Sauté together for 5 minutes before deglazing with vegetable stock. Simmer until tender. Pour off the remaining liquid.
- Boil the potatoes separately in a pot. You can slightly undercook them so they are easy to slice later. Peel them, then cut into 5 mm (0.2) thick slices when cooled.
- Preheat the oven temperature to 180°C (365°F)
- Spread a thick layer with the remaining vegan tomato pesto on the pre-baked shortcrust pastry, then fill with our carrots. Spread half of our silken tofu cream on top. Add the sliced potatoes and then pour the rest of the silken tofu cream to top it off.
- Place the quiche inside the oven. Once the quiche has turned a beautiful golden brown, cover the pie form with aluminum foil to protect the top from burning. Bake for about 50-60 minutes until the filling has set.
Notes
You can prick the quiche after 45 min in the oven with a toothpick to check the firmness.
To save time, you can spread the shortcrust pastry directly with the pesto, fill it with vegetables and the tofu cream, and bake everything together.
You can also use another trick to prevent the edge from slipping: Pre-baking the dough with dried legumes like chickpeas or peas! Place a sheet of baking paper over the pierced pastry in the pie form and fill it with dried peas. Pre-bake in the oven at 200°C (400°F) for 15 minutes. Then, pour out the peas and leave them to cool.
- Prep Time: 130 minutes
- Cook Time: 50 minute
- Method: Baking
- Cuisine: French
- Diet: Vegan