By: Helen Rossiter
Time: 1 hour approximately
4 tsp. Vegg powder
1 cup water
7 oz. silken tofu
7 oz. broccoli, broken into florets
1 Tbs. olive oil
1 small onion, chopped
1 clove garlic, crushed
4 large sun-dried tomatoes, sliced
2 oz. vegan cheese
salt and pepper Pastry*
1/2 cup plain flour
a pinch of salt
1/4 cup vegan margarine
2-3 Tbs. cold water
*You could also use a vegan ready-made crust.
Preheat the oven to 400F.
Make the pastry by sifting the flour into a mixing bowl then rubbing in the vegan margarine and salt. Add the water gradually, bringing the dough together with a wooden spoon. Press it down in the bowl with your fist so all the flour is incorporated.
Flour a rolling pin and your worktop and roll out the pastry into a large thin round.
Grease a 10鋳 pop-bottom flan dish and lay the pastry into it. Press it gently round the edge and sides so it fits then trim off any excess dough.
Bake the pastry for about 5 minutes in the oven, so it won稚 go soggy when the filling is added.
Remove from the oven and set aside.
Meanwhile, steam or boil the broccoli for just a few minutes, so it retains a nice crunch.
In a blender, blend Vegg flakes/powder with the water, then put into a mixing bowl with the tofu and blend again. Salt and pepper to taste. Fry the onions and garlic in the oil for 5 minutes, until they are soft.
To assemble the quiche, arrange the broccoli, onion and garlic in the pastry case, spoon in the tofu/Vegg mix over the top and mix it in well.
Sprinkle on the grated vegan cheese and sundried tomatoes. Top with salt and pepper to taste.
Bake the quiche for around 45 minutes, until it is cooked and the filling has set. Test this by inserting a knife into the center. Cook for longer if required. Serve hot or cold, delicious with salad.