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Vegan Courgette and Dill Quiche

by Hajnal
vegan courgette and dill quiche

This vegan courgette and dill quiche is real summer meal. Shortcrust pastry filled with eggy tofu cream.

Mostly I make the shortcrust pastry dough at home but this time I was a lazy house manager and used ready shortcrust pastry sheet. I blind-bake a bit because it can go soggy from the filling.

The cream taste like egg because of the sulfurous taste of black salt or Kala Namak. I love to use fresh herbs and for me courgette and zucchini makes heavenly match with dill. The tofu cream is very easy. Just put the ingredients in a blender and make it smooth. I mix in some fried onions too to enhance the flavours.

vegan courgette and dill quiche

Vegan Courgette and Dill Quiche

This vegan courgette and dill quiche is real summer meal. Shortcrust pastry filled with eggy tofu cream. Mostly I make the shortcrust pastry dough at home but this time I… Dinner Vegan Courgette and Dill Quiche European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Click on Stars to Rate Recipe → 5.0/5
( 1 voted )

Ingredients

  • 1 sheet of ready shortcrust pastry or homemade pastry
  • 300g silken tofu
  • 2 tsp non-dairy cream
  • 1 tbsp mustard
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 1/4 tsp turmeric powder
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black salt
  • pepper
  • handful of dill chopped
  • 1 big onion finely chopped
  • 1 courgette sliced

Instructions

  1. Preheat the oven to 190ºC.
  2. Line a 23-25 cm pie dish with the pastry. Prick the base  with a fork. Leave a bit pastry to overhang the edges because it will shrink while baking, only trim the big bits.
  3. 'Blind bake' for 10 minutes. While it is in the oven prepare the filling.
  4. Put tofu, non-dairy cream, mustard, 1 tablespoon of the olive oil, lemon juice, turmeric powder, nutmeg, salt, pepper and black salt in a food processor and blend into a smooth cream.
  5. Fry the onions in a pan until translucent. Add the tofu cream to the onion and cook for 5 minutes. Mix in the chopped dill.
  6. When the pastry is pre-baked spread some tofu cream in the bottom. Layer courgette slices. Layer the cream and veggies until the pastry is filled. Arrange some courgette on the top. 
  7. Put it back to the oven and bake it for another 25-30 minutes.

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