Broccoli & Tomato Quiche

Broccoli & Tomato Quiche

SERVES 6-8

Ingredients

• 500g block of ready-to-roll shortcrust pastry
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 1 small head of broccoli , broken into florets
• 3 medium tomatoes, sliced
• 400g firm tofu, drained and patted dry
• 225g plain vegan cream cheese
• 125ml unsweetened plant milk
• 1 tsp mixed dried herbs or 1 tbsp fresh herbs of your choice
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 3 tbsp nutritional yeast
• 2 tsp vegan syrup
• 1/2 tsp turmeric
• 1 1/2 tsp salt
• Pinch of black pepper
• 200g melting vegan cheese, grated
• 250g cherry tomates, halved

Method

1. Preheat oven to 190˚C/375˚F/Gas Mark 5.
2. Line a loose-bottomed fluted flan tin.
3. Combine the flour and salt in a bowl then add the butter and flaxseed. Rub together with your fingertips until completely mixed and crumbly. Continue with this stage until the dough comes together.
4. Transfer onto a work surface and continue kneading until a smooth dough forms. If the dough is too crumbly then add a tablespoon of water (only add bit by bit).
5. Roll out the pastry on a lightly floured surface to fit your tin. Spread the pastry evenly around the tin with your thumb and fingers. Trim the top and prick it a few times with a fork.
6. Place in the refrigerator to chill until needed.
7. Once softened and nicely charred, brush the aubergine steaks with the remaining glaze. Add chilli flakes and fresh parsley if desired.
8. Fry the onion in a little oil for around 5 minutes or until softened. Add the garlic and then fry for a further 2 minutes.
9. Meanwhile, steam the broccoli florets for around 3-5 minutes until just slightly crunchy, not soft. Set aside.
10. Using a high-speed blender, blend all the ingredients together until very smooth.
11. Arrange the broccoli, tomato slices and onion/garlic mix around the pastry case evenly.
12. Pour the filling mixture on top, distribut ing it evenly with a spatula.
13. Evenly distribute the vegan cheese over the top then add the cherry tomatoes fol lowed by a drizzle of olive oil.
14. Cover with foil and bake in the oven for 20 minutes
15. Remove from the oven, take off the foil and place back in the oven uncovered for a further 20 minutes or until the top is slightly browned and the cheese has melted.
16. Allow to cool a little before cutting and serving.