Cauldron Summer Quiche Vegan recipe
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Cauldron Summer Quiche

Prep 25 mins
Cook 25 mins
Serves 6 - 8

Packed with colour and flavour, this Cauldron Summer Quiche is a picnic or any outdoor eating treat. The Cauldron Organic Tofu is combined with bags of basil and topped with grilled vegetables to give delightful light layers of satisfaction.

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Ingredients

1 block Cauldron Organic Tofu
100ml soy cream
2 tbsp nutritional yeast
1 tsp xanthan gum
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
1/4 tsp chilli flakes
1 tsp lemon juice
Large handful of basil leaves
Summer squash, thinly sliced
1 large courgette, thinly sliced
Cherry tomatoes, halved and roasted with a little oil drizzled over
1 pack vegan shortcrust pastry
Basil or thyme leaves

Method

  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Roll out the pastry, place in a rectangular baking tray and prick the base with a fork. Line with greaseproof and baking beans and bake for 15-20 minutes. Remove the baking beans and greaseproof and cook for 3-4 minutes more.
  3. Meanwhile, place the drained tofu in a food processor and blitz for 2-3 minutes until smooth then add the soy cream, yeast, xanthan, oil, salt, pepper, chilli, lemon juice and basil and pulse for 1-2 minutes.
  4. Pour the filling into the baked pastry case. Layer the vegetables and roasted tomatoes on top (optionally sprinkle with a vegan cheese here if you like) then bake for 25 minutes or until set.
  5. Scatter with fresh herbs such as basil or thyme before serving.

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