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Pea and Mint Quiche

I've made many quiches over the past few years and non vegans think it is made with eggs and cream. The taste and eggy texture are spot on. We've been having some hot weather so I thought a pea and mint quiche with coleslaw and potato salad would make a lovely light dinner.
Course: Appetizer, lunch, Main Course
Keyword: creamy, egg free, quiche, vegan quiche
Servings: 8 slices

Equipment

  • Use a 7"/8" lose based baking tin.

Ingredients

Crust

  • 150 g wholemeal flour
  • 2 tbsp mixed seeds
  • 75 g vegan butter/spread
  • 1.5 tsp baking powder
  • pinch of sea/pink salt
  • season with black pepper
  • 40 ml plant milk

Filling

  • 1 block silken tofu drained
  • 1 tsp mixed herbs
  • season with back pepper
  • 1 tsp black salt important for egg taste
  • 1 tbsp corn flour
  • 1/4 cup plant milk for extra creaminess use soya/oat cream
  • 2 tbsp nutritional yeast
  • 1 tsp tahini
  • 1/4 tsp turmeric
  • 1 medium red onion finely chopped
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp English mustard
  • 150 g peas I cooked frozen then let them cool
  • 6 leaves fresh mint chopped

Instructions

Crust

  • In a large bowl mix the flour, pepper, salt, seeds and baking powder. Now add the butter and with a large spoon mix (as much as you can) into the dry mix. Once combined use your fingers to rub the mix together until it looks like crumbs.

    Pour in the milk and mix with a spoon. Then use your fingers and rub the dough together and form into a ball of pastry. Place in the fridge for 30 minutes.

Filling

  • Preheat oven to 200C/392F
    Fry the chopped onion for a few minutes until softened. Add the garlic and stir in, turn off the heat.

    Remove the pastry from the fridge and place on a well floured surface. Roll into a circle (1/2 cm thick) and place the base of the baking tin on top. Cut around the base and place the pastry into the tin. Using the remaining pastry form a crust around the edge. Fork the base several times (stops it rising) and set aside.

    To a blender add the tofu, milk, herbs, black salt, pepper, tahini, mustard, corn flour and nutritional yeast. Blend until all ingredients are combined. It should be fairly thick but easy to pour. If it is too thick add a little more milk and blend again. Leave to one side while you prep the peas.

    To a bowl of cooked cold peas add a little pink/sea salt and pepper and 1 tbsp of olive oil. Blend so it looks like mushy peas. Add the mint and mix. Spread the pea mix over the pastry base neatly.

    Make sure you have enough space for the tofu. Pour on the tofu and add the cooked onion and garlic. Spread evenly over the top of the peas and bake for 30-35 minutes. NOTE: The tofu will rise in the oven but when it cools it shrinks back down. Allow to cool for a few minutes on a wore rack before removing from the tin.

    Serve warm or cold with coleslaw and potato salad. Enjoy!

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