A buttery, crumbly quiche crust with a slow-roasted cherry tomato, basil and red pesto tofu filling; the perfect centrepiece for picnics or summer parties...
SERVES: 4-8 PEOPLE | PREP TIME: 25 MINS | COOK TIME: 60 MINS
INGREDIENTS
FOR THE CRUST
280g plain flour
140g vegan butter, chilled and cubed
6 tbsp cold water
FOR THE FILLING
300g cherry tomatoes, halved
1/2 cup jarred sun-dried tomatoes (+ 2 tbsp of the oil)
Handful fresh basil leaves
1/4 cup nutritional yeast
2 tbsp pine nuts
1 tbsp lemon juice
1 small garlic clove
Pinch sea salt flakes
Oat milk, for brushing
METHOD
1. Start by making the quiche base by adding the plain flour to a food processor, followed by the chilled and cubed vegan butter. Pulse together to combine and break up the butter, then leave it to blend while gradually pouring in the cold water and keep it blending until it forms a ball itself in the blender bowl.
2. Dust a clean work surface with some flour, then roughly shape the dough before dusting a rolling pin with some more flour and then roll out the dough to roughly fit over a 28cm pie dish. Lay the pastry over the dish, press it down into the centre first, then mould the edges of what will be the crust and once it is as even as possible, use a fork to prick the base all over. Place in the fridge to chill for 10 minutes and then pre-heat the oven to 180 degrees celsius.
3. Next place the halved cherry tomatoes in a baking dish with the cut side facing upwards, then drizzle over some olive oil and season with some sea salt. Place in the oven to slow roast.
4. Make the red pesto by adding the sun-dried tomatoes in oil to a food processor and to that, add the fresh basil leaves, stalks included, then the nutritional yeast, pine nuts, lemon juice, garlic clove and a good pinch of sea salt. Blend that up until nice and creamy, then add in the silken tofu with the chickpea flour, lemon zest and lots of black pepper, then blend together until combined.
5. Remove the quiche base from the fridge, place in a round sheet of parchment paper then fill the base with rice or ceramic baking beans and blind bake for 15 minutes. Remove it from the oven after 15 minutes and remove the paper and rice/beans before putting the base back in the oven for another 10 minutes to cook the centre. Removed the cooked base and the slow-roasted cherry tomatoes at the same time, the tomatoes should be nicely roasted at this point and the majority of the liquid cooked out of them.
6. Place the tomatoes in the base of the quiche, reserving some for the top, again, cut side facing up. Scatter over some torn fresh basil and then spread on the silken tofu filling. Brush a little oat milk around the crust to ensure a golden finish, then place the reserved tomatoes in the top of the quiche with some more fresh basil. Put that in the oven to bake again for another 45 minutes until golden in colour. Top with more fresh basil and vegan parmesan - enjoy!
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