Vegan Courgette and Tomato Quiche

This vegan courgette and tomato quiche is made with puff pastry instead of short crust. Filled with eggy tofu cream and layered with courgette, fried onion and tomatoes.

I normally make quiche with homemade short crust pastry. I was in a lazy mode and I had some ready to roll puff pastry in the fridge. It worked well, but it needs some blind baking (pre baking the pastry without the filling) otherwise the base will remain soggy. Better to place some baking beans into the pastry because can puff very unevenly and also it will shrink in the oven. If you don’t have baking beans you can use rice or dried beans also. I don’t have too.

The tofu filling taste very eggy because of the black salt or kala namak. It is a great replacement for eggs in the quiche. You can add some fresh herbs also to the filling. It will pair well with fresh dill, rosemary and thyme or basil.

I crumbled some vegan feta on the top but it’s optional. You can try with other type of vegan melting cheese or just leave it.

Vegan Courgette Tomato Quiche

Hajnal This vegan courgette and tomato quiche is made with puff pastry instead of short crust. Filled with eggy tofu cream and layered with courgette, fried onion and tomatoes. I normally… Dinner Vegan Courgette and Tomato Quiche European Print This

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Click on Stars to Rate Recipe → 5.0/5

( 1 voted )

Ingredients

• puff pastry block
• 1 little courgette thinly sliced
• 1 onion sliced into rings
• 2 tomatoes sliced
• vegan feta (optional)

Tofu Filling:

• 1 pack of silken tofu (250-300g)
• 20ml non-dairy cream
• 1tbsp mustard
• 1 teaspoon lemon juice
• 1/2 tsp nutmeg
• 1/2 tsp black salt
• 1/4 tsp salt

Instructions

1. Preheat the oven to 200ºC.
2. Roll out the puff pastry block and line a 23-25 cm pie dish. 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. Cover the pastry completely with baking parchment and fill with baking beans (or dried beans,  or rice) 
4. 'Blind bake' for 10 minutes. While it is in the oven prepare the filling.
5. Put all tofu filling ingredients in a food processor and blend into a smooth cream.
6. Fry the onions in a pan until soft and brown.
7. When the pastry is pre-baked spread some tofu cream in the bottom. Layer courgette slices and fried onion. Layer the cream and veggies until the pastry is filled. Arrange the sliced tomatoes on the top. You can crumble some vegan feta if you like.
8. Put it back to the oven and bake it for another 15 minutes.