This sundried tomato quiche is the perfect dish to make for a quick breakfast throughout the week. The quiche uses hemp seeds to give it an eggy texture and combines basil, sun-dried tomatoes, and a crumbly crust to make a classic quiche.

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Sun-Dried Tomato Quiche [Vegan, Gluten Free]

Ingredients

For the Crust:

  • 2 1/2 cups gluten-free flour
  • 1/4 teaspoon of salt
  • 3/4 teaspoon of baking powder
  • 1/2 cup oil
  • 1/3 cup non-dairy milk
  • 1 teaspoon of lemon juice
  • 1 tablespoon hemp seeds

For the Filling:

  • 1 package firm tofu
  • 1 tablespoon of oil
  • 1 white onion, roughly chopped
  • 1 garlic clove roughly sliced
  • 1/2 lemon, juice only
  • 1/4 teaspoon salt
  • 2 tablespoons nutritional yeast powder
  • 4 tablespoons non-dairy milk
  • 1 tablespoon tahini
  • 5 ounces sundried tomatoes, drained
  • 2 large vine grown tomatoes sliced.
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Preparation

To Make the Crust:

  1. Preheat the oven to 356°F.
  2. In a large mixing bowl, add the flour, salt, and baking powder and stir until everything is combined.
  3. Add the oil into the dry ingredients and rub them together with your fingers until they are like breadcrumbs. This will take around 3-5 minutes.
  4. In a small bowl, combine dairy-free milk and lemon juice, then add this mixture to the crust mixture along with the hemp seeds mix until a dough forms.
  5. Once a ball of smooth dough is formed, wrap it in clingfilm and pop into the refrigerator for 10 minutes.
  6. Once the dough has firmed up remove from the fridge and allow to sit at room temperature for a few minutes.
  7. Flour a clean work surface and rolling pin, then begin to roll out your dough to the size of your pie dish.
  8. Spread a thin layer of vegan butter around the pie dish.
  9. Prick the base and pop into the oven to part-cook for 8-10 minutes.

To Make the Filling:

  1. Place the tomato slices on a baking tray and brush the tomatoes with oil and a sprinkle of salt.
  2. Place on a baking tray and bake for 5-10 minutes. Set this aside.
  3. In a large frying pan, add in the oil and heat it.
  4. Add in the onion and garlic and shallow fry until golden and place aside.
  5. Drain the moisture from the tofu and crumble it into a food processor. Then add the lemon juice, salt, yeast powder, dairy-free milk, tahini and sun-dried  tomatoes
  6. Place everything into a large bowl and stir in the onions and garlic.
  7. Pour the filling onto the part-cooked base and garnish it with some sliced tomatoes, basil, and a sprinkling of hemp seeds.
  8. Pop it into the oven and cook for 35-40 minutes.


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