The tofu filling in this recipe may feel as though the dish that represented what was once good and British in the world has been exiled - cream, cheese, butter - and although nothing surely beats a good dairy-laden quiche, sometimes a lighter alternative is preferable. This is an especially good option if it is 25-plus degrees outside and you are sat under a parasol, sweating bullets and swatting flies/gulls off the picnic basket - cheese is far less forgiving of the heat than us.
I like to use a spelt flour pastry because of its nutty flavour and mealy texture, but you could use whatever shortcrust pastry recipe you like. Pre-made pastry is great if you're short on time.
200g spelt flour (use buckwheat flour to make it gluten free)
100g coconut oil or a vegan butter alternative - must be solid
Good pinch of salt
1 pack silken tofu
2 tbsp nutritional yeast
Juice of 1/2 a lemon
1 tbsp tahini
salt and pepper
Roasted vegetables of your choice, cut to roughly 2-by-2cm
1 tsp dried mixed herbs
Vegan feta (as required)
You will also need a standard-sized, greased quiche tin.
Preheat the oven to 180 degrees.
First make the pastry. Combine the coconut oil, flour and salt using the back of a fork to make a mixture resembling breadcrumbs. Then add splashes of cold water until it comes together to form a rough dough. Wrap with a wax wrap or put in a Tupperware and set aside in the fridge.
For the filling, roast your vegetables with a drizzle of olive or coconut oil and season with salt, pepper and the dried herbs, until soft and well-cooked. Meanwhile, combine the tofu, nutritional yeast, lemon juice and tahini in a blender and blitz until smooth. You should be left with a thick but still pourable mixture, so add some oat milk if it's a little thick. Season to taste.
Once the pastry has been in the fridge for at least 15 minutes, roll out onto a lightly floured surface to about 1cm thick. Lay the pastry in the quiche tin and push it gently to the edges - it doesn't matter if you have holes, you should have enough excess pastry around the edge to patch these up, we're going for rustic here! Prick the pastry with a fork across the whole base, then cover with baking beans (dried lentils also work) and blind bake for 10 minutes.
Remove the base from the oven and start assembling your quiche. Lay the roasted vegetables in first, then crumble in the vegan feta. Finish by pouring the tofu mixture over the top and topping with more feta if you wish. Bake for about 30-40 minutes or until the tofu mixture has set.
Best served warm from the oven, or covered in sand at beach-temperature.