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Saturday, 22 April 2017

Sun-dried tomato quiche

Vegan, dairy-free, gluten-free, wheat-free
Quiche is always a joy to make and everyone's favourite. The flavour, texture and creating it, I just love.

I recently came across Good hemp and had to include their products into a delicious recipe!

Good Hemp have a range of amazing products featuring hemp (of course)

Hemp is an amazing superfood and is high in healthy/essential fats, a great source of protein, potassium, vitamins, iron, zinc etc... It's also extremely versatile as you can add it to your favourite foods, salads, bread etc.
 You can add hemp milk into your recipes or sprinkle hempseed into your creations. 
I added in their 'Good Hemp seed hearts' into the base for added protein and flavour, and also sprinkled on top. I added the 'Good Hemp milk' into the base which is a tasty milk alternative. 

This quiche is not only packed full of delicious flavour but is full of natural fats, proteins and vitamins.
Sun-dried tomato and basil go together like a dream, paired with silky and creamy tofu and a crumbly pie crust, this is a divine recipe.
It's perfect served with homemade chips, fresh salad; for a party or a hearty lunch.

Preparation- 15 minutes

Cooking time- 50 minutes
Level- Medium

Ingredients for the crust
-320g of plain flour (plain white, I used gluten free)
-1/4 teaspoon of salt
-3/4 teaspoon of baking powder
-125ml of oil (I use hemp oil)
-80ml of dairy-free milk (I use Good Hemp)
-1 teaspoon of lemon juice
- 1 tablespoon Hemp seed 

Ingredients for the filling 
-1 box of firm silken tofu (349g)
-1 tablespoon of hemp oil
-1 white onion (roughly chopped)
-1 garlic clove (roughly sliced)
-1/2 lemon (juice only)
-1/4 teaspoon of salt
-2 tablespoons of nutritional yeast powder
-4 tablespoons of dairy-free milk (I use Good Hemp)
-1 tablespoon of tahini
-143g of sun-dried tomatoes (drained)
-2 large vine grown tomatoes sliced.

To make the crust

Step 1- Preheat the oven to 180 degrees c.

Step 2- In a large mixing bowl, add the flour, salt and baking powder and stir until combined.

Step 3- Add the oil into the dry ingredients, and rub together with your fingers until like breadcrumbs.
This will take around 3-5 minutes.
Step 4- In a small bowl, combine dairy-free milk and lemon juice, then add to the crust mixture, along with the hemp seeds (optional)
Mix until a dough forms. You may need to add in more oil or milk. 
Step 5- Once a ball of smooth dough is formed, wrap it in clingfilm and pop into the fridge for 10 minutes.

Step 6- Once the dough has firmed up remove from the fridge and allow to sit at room temperature for a few minutes.

Step 7- Flour a clean work surface and rolling pin, then begin to roll out your dough to the size of your pie dish.

Step 8- Spread a thin layer of vegan margarine or butter around the pie dish. 
This prevents the crust from sticking.

Step 9- Wrap the crust around the rolling pin and carefully transfer the crust into the dish and trim off any excess dough.
It can be very crumbly so if it breaks apart, just press it together.

Step 10- Prick the base and pop into the oven to part-cook for 8-10 minutes.
Then set aside.

To make the filling
Step 1- Place the tomato slices on a baking tray and brush the tomatoes with oil and a sprinkle of salt.
Bake for 5-10 minutes. Set aside.

Step 2- In a large frying pan, add in the oil and heat.

Step 3- Add in the onion and garlic and shallow fry until golden and place aside.
Step 4- Drain moisture from the tofu and crumble into a food processor. Then add the lemon juice, salt, yeast powder, dairy-free milk, tahini and sundried tomatoes. 
Whizz up until smooth.

Step 5- Place into a large bowl and stir in the onions and garlic until combined.

Step 6- Pour the filling onto the part-cooked base and garnish with some sliced tomatoes, basil and a sprinkling of Good Hemp seeds (optional) 
Step 7- Pop into the oven and cook for 35-40 minutes.
Check after 30 minutes to make sure it's not burning. If it does start to burn, add foil on top.

Once fully cooked, serve with fresh basil and a sprinkling of Good Hemp seeds (for added protein)
Best enjoyed fresh or within 2 days.


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Holly Jade

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