Cauldron Summer Quiche Vegan recipe

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.

Tofu Block Find out more


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


  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.