Vegan Mature 'Cheese' Quiche

4.75 from 4 votes

Vegan Mature 'Cheese' Quiche

Don't worry, this quiche is totally dairy free and vegan. The mature 'Cheese' flavour comes from nutritional yeast and a few other tricks to get that wonderful umami flavour we all crave. Made with a mouth-watering 'cheesy' pastry, this quiche gets better with age so feel free to make it then eat a few days later cold as part of a ploughman's on on a picnic.

Prep Time15

Cook Time25

blind bake10

Total Time50

Course: Main Course, Snack

Cuisine: Vegan

Keyword: Dairy Free, Danish Pastry, Flan, Gluten Free, Mid Week Meal, Picnic, Quiche, Tart, Vegan

Servings: slices

Calories: 280kcal

Author: Glutarama

Equipment

Ingredients

For the pastry case

80 g 'butter' I use Pure plant based blocks of 'butter'
150 g gluten free plain flour
2 tbsp nutritional yeast flakes
1 tbsp ground flaxseed
3 tbsp cold water
salt & pepper to taste

For the quiche filing

280 g extra firm tofu
300 g block of silken tofu
150 g strong vegan cheese I use Ilchester mature 'cheese'
2 medium onion(s) finely chopped
4 tbsp nutritional yeast flakes
2 tbsp Colman's Mustard Powder Colman's powder is gluten free, ready made Colman's is NOT gluten free
1 tbsp psyllium husk powder (optional)
1 tbsp gluten free Worcestershire Sauce make sure you use a gluten free version
3 tbsp 'milk' I use soya milk
1 tsp salt
1 tsp pepper

Metric - US Customary

Instructions

To make the pastry dough

In a large bowl measure the flour and 'butter' and using your fingers tips or a pastry blender, work the two together until you have a crumble mixture.
Stir the nutritional yeast flakes, seasoning and ground flaxseed into the dry crumble then add the tablespoons of water.
Next, using a rounded knife, cut through the mixture until it starts to clump together. Tip this lumpy/dry mixture onto a clean kitchen surface.
TOP TIP: no need to flour the surface, this will help with kneading.
Bring the crumbly mixture together with your hands and quickly roll into a ball. Pop into the fridge to chill, this will prevent shrinkage when it comes to baking.

Prepare the filling

In a frying pan, fry the diced onions to the colour you desire, I love to brown mine off to get a lovely caramelised flavour. Set aside to cool slightly.
In the bowl you used for your pastry, crumble up the firm tofu into thumbnail size pieces, then do the same with the 'cheese'.
Now add the yeast flakes, mustard powder, psyllium husk (this helps to bind the ingredients), Worchester Sauce and salt and pepper. Give the mixture a stir.
Next drain the silken tofu and add this to the bowl along with the warm fried onions. Give the mixture a good stir to blend all the ingredients. Set aside while you make your pastry case.

To make the pastry case

Pre heat oven to 200°C | 180°C fan | 400°F | Gas 6
Remove the dough from the fridge and give it a quick knead. Roll out onto a floured surface to prevent it sticking. You need to roll to 0.5cm thick and wide enough to line a 20cm fluted/round flan tin.
Gently line the tin. Do not worry if the pastry cracks, it probably will, mine did but you can't tell in the pictures can you!
TOP TIP: to mend cracks simply push the pastry together and with a finger dipped in water seal the crack. For larger cracks take some excess pastry and add a 'pastry plaster' to the crack just remember to use a little fingertip dab of water as a glue.
Once you've lined, trimmed and sorted out any cracks, prick the bottom with a fork to encourage an even bake.
Now cover the pastry case in baking paper and add the baking beans.
TOP TIP: screw a piece of baking paper up into a tight ball and then open back up again, this will make the paper much easier to mould to the shape of your pastry case.
Place the tin on a baking sheet and bake in the oven blind for 10 mins. Then remove from oven and take out the paper and baking beans.

To fill the quiche and bake

Begin to spoon the quiche filling into the blind baked pastry case. Using the back of the spoon, gently press the filling into all the edges.
Lastly, brush the quiche filling and the tops of the pastry crust with the 'milk' alternative of your choice. Use all the milk recommended to fill in the gaps in the quiche filling. Place back on the baking sheet and cook for 20 minutes
To get the golden caramelised finish I cook for a further 5 mins under a hot grill, being careful not to burn and rotating the tin if necessary.
Eat immediately or allow to cool and eat cold with a salad or for a picnic.

Nutrition